Best 4 Paula Deens Buttermilk Ice Cream Recipes

Satisfy your sweet cravings with a homemade treat that will transport you to the heart of Southern comfort. Paula Deen's Buttermilk Ice Cream recipe is a delightful indulgence that combines the tangy goodness of buttermilk with the smooth, creamy texture of ice cream. Embark on a culinary journey as we explore the secrets behind this classic Southern dessert, ensuring you create the perfect scoop of buttermilk ice cream that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

PAULA DEEN'S BUTTERMILK ICE CREAM RECIPE

Paula Deen's Buttermilk Ice Cream Recipe image

Provided by á-23953

Number Of Ingredients 4

Ingredients

2 1/2 cups buttermilk
1 1/2 cups whipping cream
1 1/3 cups sugar
1 tbsp vanilla extract

Steps:

In an 8 cup glass measuring cup with a spout, combine all of the ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Serve immediately or store in the freezer in a plastic container with a snap on lid.

PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN

Paula Dean's Spicy Buttermilk Fried Chicken image

This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!

Provided by sunnysld

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 quart buttermilk
1 tablespoon hot sauce
2 teaspoons Lawry's Seasoned Salt, divided
1 (4 -5 lb) chicken, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon ground red pepper
1 teaspoon onion powder
peanut oil (for frying)

Steps:

In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
Enjoy!

BUTTERMILK ICE CREAM

Buttermilk Ice Cream image

Provided by Scott Peacock

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

2 cups heavy whipping cream
8 large egg yolks
1 cup sugar
2 cups buttermilk
1 cup crème fraîche*
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Steps:

Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.
*Sold at some supermarkets and at specialty foods stores.

PAULA DEEN'S CHEESE BISCUITS

Paula Deen's Cheese Biscuits image

From The Lady and Sons Savannah Country Cookbook. I've made these several times and everyone goes nuts for them. Not for dieting purposes. ;-)

Provided by KissKiss

Categories Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup vegetable shortening (Crisco)
3/4 cup cheddar cheese, grated
1 cup buttermilk

Steps:

Preheat the oven to 350 degrees.
In a large bowl, mix the flour, baking powder, and sugar using a fork.
Cut in the shortening using a fork until the mixture looks like cornmeal.
Add the cheese and then stir in the buttermilk all at once until the dough just comes together. Do not overmix.
Use an ice cream scoop to drop the biscuits on a greased baking sheet.
Bake for 12 to 15 minutes, or until biscuits are lightly browned.

Tips:

For a creamier texture, use full-fat buttermilk and cream.
If you don't have a churn, you can freeze the ice cream mixture in a covered container and stir it every 30 minutes until it reaches a soft-serve consistency.
To make chocolate buttermilk ice cream, add 1/2 cup of cocoa powder to the custard mixture before churning.
For a fruity twist, add 1 cup of your favorite berries or chopped fruit to the custard mixture before churning.
Serve the ice cream immediately or store it in the freezer for up to 2 weeks.

Conclusion:

Paula Deen's Buttermilk Ice Cream is a classic Southern dessert that is perfect for any occasion. With its creamy texture, sweet flavor, and refreshing buttermilk tang, this ice cream is sure to be a hit with everyone. So next time you're looking for a delicious and easy-to-make dessert, give this recipe a try.