- 6 months ago
Martha Stewart serves up a sweet dose of nostalgia with some of vintage treats like ice cream, jello, and lemonade—all cold, creamy, and totally classic. Whether you're hosting a retro-themed party or just craving a throwback treat, these recipes are as refreshing as they are iconic.
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LifestyleTranscript
00:00well john barracchelli made the ice cream delicious bing cherry ice cream and i'm going
00:10to show him how to make an old-fashioned ice cream soda just like the ice cream sodas i used
00:14to have in buffalo and i went to buffalo to visit my grandmother so what do we do first okay first
00:18we put the cherries now these are the beautiful preserved cherries that you just poached right
00:23and you put a few cherries and of course some cherry syrup down on the bottom it's that cherry
00:29syrup that's going to you know very important not too much because this is only for one person and
00:34it's an ice cream soda and you don't have to have a whole lot of stuff in it but that syrup is essential
00:40okay now milk don't you didn't you have a whole milk this is whole milk just a little bit of milk
00:48makes it creamy but without being heavy okay no ice no no just the ice cream icy cold milk icy cold
00:58cherries now a little bit of seltzer okay and you can stir that up
01:03and use a long spoon that you're going to ultimately look at their color see isn't that
01:10gray reminds me of it's a little fizzy two scoops of ice cream in each one thank you
01:15now this ice cream look at look at that ice cream it is so beautiful it is smooth it is creamy it is it's
01:24not too hard it's not too soft the most important thing about eating ice cream is having it at the
01:29right temperature right so you're not struggling down out of there oops sorry and uh not struggling
01:35at all okay okay so you could even put a little bit more these are generous sized old-fashioned
01:45beautiful yeah i'm just going to return this to the freezer so we don't and did you know that the
01:51ice cream soda just like this one was invented in 1874 there was a man called robert m green and he
01:59was oh look i got seltzer all over me well you know when you're working behind the soda fountain you
02:04have to be prepared for all of this uh robert m green he was a concessionaire at an exhibit in
02:10philadelphia and he was selling a drink popular at the time it was made from a mixture of sweet cream
02:15syrup and carbonated water and he ran out of the cream and substituted vanilla ice cream so there's
02:21your ice cream soda you can stir it a little bit that foam is important and then of course
02:26you have to have the dollop now the dollop of whipped cream on top okay i'll be in the gym tomorrow okay
02:33that's yours and that's mine and even though it's usually a sundae with a cherry on the top you can
02:41also gild the lily a little bit and put one more cherry it's beautiful on the top look at these
02:46colors oh fantastic my favorite oh straw can't forget the straws
02:51well when strawberries are ripe on the vine and you can go pick them yourself these were picked at
03:00the pick and patch mom up in avon connecticut a dollar 12 a pound dollar 12 isn't that cheap
03:07inexpensive well on the hot summer days in multley new jersey mom would often make us a very special
03:15treat all kinds of ice cold treats but this one was my favorite and it's a sherbet not a sorbet not
03:22an ice cream but an old-fashioned sherbet made with milk and citrus juice overripe bananas and of course
03:29the finest new jersey ripe strawberries and today mom's here you all know my mother martha
03:37uh she's going to show us how to make this wonderful wonderful strawberry banana summer sherbet
03:45i've had plenty of where'd you get the recipe you know you've never told me where the rest of well
03:50i wish i could remember but i was talking to your aunt still the other day and she has the recipe too
03:55oh she does yes so maybe it was just i think she got i think she got it from you well i'll take the
04:01credit but so with all these strawberries how many strawberries did we finally have in there
04:06well this is a good quart i think okay actually this sherbet is a good recipe because you're not
04:14confined to any special quantities so if you only have a pint of strawberries you can still make
04:20you can add more bananas that's right or you could make a lesser amount okay so the first thing to do
04:26is to mash your berries sometimes i use the wire whip on the mixer but i did use this recipe in one
04:34of my books and uh i because i just love it but i actually really wait for my mom to make it every
04:41single summer it's a very refreshing every time how about the deal is you come over to my house and
04:46every time you come over you make sherbet good okay if you have a key banana if you have blueberries
04:51oh yeah we'll use those if you have the raspberries
04:54so you don't have to really mash this smooth because it's good to have it chunky yeah you want
05:00the chunks okay now you take your bananas and uh now someone in the kitchen here at the studio said oh
05:07you don't want to use these bananas they're horrible looking but they're horrible looking but they're not
05:11bruised and they are perfectly right very nice make sure all the fibers are off so four bananas
05:20usually i use at the base four bananas and you'll need for this recipe four ice cube trays mom always
05:28made the sherbet in ice cube trays so that we would have little cubes to eat and how much sugar i'd start
05:36with a half a cup should should i start mixing the strawberry with the sugar so a half a cup of
05:41granulated sugar to a quart of strawberries and four bananas and then what i really love is the
05:49addition of fresh orange juice and fresh lemon juice so um you're adding one cup of orange okay
05:58this has to be freshly squeezed
06:00and we also have how much lemon juice well you taste about three tablespoons
06:09and what makes this a sherbet is the milk lovely so those mashed up very well and two cups i think
06:17this is exactly two cups yes pre-measured two cups of milk and that's it can you imagine how
06:24simple it is to make your own sherbet uh and the kids i must tell you are going to love this but
06:30it's also a spectacular summer dessert for guests well that was one of our popular desserts because it
06:36was so easy but it's also so good and it's good yeah so now i'll just scoop this out and make sure
06:45you have room in your freezer so about two cups fills one ice cube tray you can use the plastic ice cube
06:53trays which don't have that kind of a divider
06:56and as usual my mother's recipes are efficient and fast simple and delicious well here we go here
07:07we have four wonderful trays of it makes just the right amount it's all right mom would you open that
07:13freezer door and we can show what they look like
07:16and look at the color it becomes when it freezes it becomes this beautiful rosy color
07:28and it comes out very nicely into perfect ice cubes and my sister laura by the way always served
07:37as did mom in these aluminum cups which are very popular now from the i guess there's from the 50s
07:44aren't they well another thing that you did that i really i still suggest to a lot of my friends is to
07:49freeze good juices like good unsweetened pineapple juice right out of the can you can freeze apricot
07:56nectar mom always froze apricot nectar pear nectar remember those wonderful yep wonderful wonderful
08:03things so these are perfect well do you want to taste of course let's say they're a little hard
08:10well that's why it's good to put them in a dish or a little glass and this is down set for a couple
08:15minutes before they'll soften and then you take a spoon or a little fork and starts breaking them up
08:21and it's a very very nice tasty dessert and here mom here's yours thank you and i'll bring these out
08:28for your guests and we'll have summer sherbet in the summertime it's very delicious and try
08:35martha castara's summer sherbet pleasure thanks mom
08:39there are many versions of martha's coca-cola float this one's really good idea freeze coca-cola
08:50in your ice cube trays this way you can have really cold coca-cola and never a diluted coca-cola on ice
08:59because you're going to chill your coca-cola float with coca-cola ice the float well so easy to make
09:08lots of ice cubes coca-cola
09:13and a nice generous dollop of whipped cream an old-fashioned coca-cola float perfect for
09:24summertime bringing back memories of times gone by
09:29really good
09:33i'm about to make a really interesting variation of an old-time summer favorite strawberry lemonade
09:45if you want to squeeze lemons roll them first it softens it up and that way you can extract all the
09:52juice squeeze the lemons either by hand with a reamer or on a electric squeezer into the bottom of each
10:03glass spoon a few big spoons this is the variation pureed strawberries put them in a blender and puree
10:11them into a nice thick sauce like this and now oh a scant teaspoon of super fine sugar it dissolves really
10:21quickly
10:21some lemon juice
10:26a few tablespoons
10:29spoons
10:35spoons of ice and to top it off give it a little fizz by adding some sparkling water
10:42i like to serve this with an iced tea spoon
10:51sparkling strawberry lemonade
10:59it's a good thing
11:05believe it or not this is jello it is delicious fresh tangerine jello with a panna cotta topping and i'll show you how to make it it's a lot of fun
11:20and your kids are going to be forever grateful as would your spouse or your guests
11:27forever grateful if you made such a jello dessert for them first find the most flavorful tangerines that you can now is the season by the way
11:34because everything all citrus fruits are just terrific and you can use oranges for this
11:41but the tangerine something about this tangerine juice is just extraordinary so you start with three cups of tangerine juice
11:48reserve a half a cup of the tangerine juice to soften the gelatin and i'm going to just strain all of our tangerine juice to start
11:57you want a really smooth jello get out all the pulp
12:01and i'm using a very fine triple steel strainer to do this
12:07and now reserve one teaspoon of the two packages of gelatin
12:12this is going to be for that lovely panna cotta topping
12:16and sprinkle the rest of the gelatin
12:19sprinkle it on top of your reserved half a cup
12:24of tangerine juice
12:26just let that gelatin soften
12:28of its own accord
12:29and swirl it around like that
12:31and it will soften very nicely
12:33now we're going to heat the rest
12:36of the tangerine juice
12:37that's two and a half cups
12:41don't boil it just warm it
12:44i'm just going to warm that
12:47so that it can take the softened gelatin and the rest of the tangerine juice
12:53you see how that is totally dissolved
12:55that's what happens to that wonderful nox gelatin
12:58okay so this is all dissolved
13:01and now just pour the gelatin mixture into the juice
13:05and just stir it over low heat
13:08until all the granules are totally dissolved
13:11and there i think it's all dissolved
13:14now this has to be chilled
13:16because you want the gelatin to set really quickly
13:20if you have a lot of time
13:22you don't have to go through this step
13:24but a bowl of ice like this
13:26will certainly help cool off the liquid
13:29and then you can pour it into your glasses
13:32and if you let this sit here for a long time
13:35you will have jello in the pot
13:37so be careful you don't have to do that
13:39for easy pouring just pour it right back
13:42into your large liquid measuring cup
13:45and then pour it into clean sparkling glasses
13:50i like these glasses a lot
13:52because they look like old-fashioned parfait glasses
13:54we can even out the level
13:58when we pour it all
14:01and there now get this right into the refrigerator
14:05until it's set
14:06that's going to take about one and a half hours
14:08so there now we can make the panna cotta topping
14:14in our saucepan we have a quarter of a cup of sugar
14:18and a half a cup of heavy cream
14:20and we're going to just warm that
14:22over very low heat
14:31and remember the one teaspoon of gelatin
14:34sprinkle that over a half a cup of buttermilk
14:37buttermilk adds a nice tangy flavor
14:39to this panna cotta
14:41and as soon as that is bloomed
14:43they call it blooming
14:44you can stir that
14:47right into your heavy cream mixture
14:50make sure you scrape it all out
14:51panna cotta is traditionally
14:54a molded gelatin dessert
14:55that is served with fresh fruit
14:57but this is just a little topping
14:59and just stir over low heat
15:02until you're sure that all that gelatin
15:04and all the sugar has dissolved
15:06and then you're going to stir in
15:07another half a cup of buttermilk
15:09to cool the mixture
15:10and in the same ice bath
15:17stir it until it's cool
15:20now this is what's going to be poured
15:21over the tangerine layer
15:23once this is cool but not set
15:26you can pour it right back into your
15:28measuring cup
15:29so you can again pour this easily
15:32over the top
15:33of the set jello
15:35now pour
15:39inch or so
15:42half an inch start with
15:43so we don't run out as a panna cotta
15:45and put that in the refrigerator
15:50it's going to take another hour
15:51until it's set
15:52you can make this
15:53this morning for tonight
15:55you can make it this afternoon
15:56for tomorrow night
15:58and it's ready
15:58so if you're going to keep this
15:59in your refrigerator overnight
16:01I suggest just covering it
16:02with a piece of plastic wrap
16:03now I'll show you how to
16:05finish off the dessert
16:06and here it is
16:14you can garnish with
16:16just a bit of mint
16:17with a little bit of whipped cream
16:19if you like
16:20or with
16:21a couple segments of blood orange
16:24aren't those beautiful
16:27you can just put a couple
16:28blood orange segments
16:29right on top
16:30and a wonderful sprig of mint
16:33actually I can't wait
16:35and I'm going to taste one
16:36we only have five people
16:39coming for dinner
16:40so a little bit of that
16:43silky smooth panna cotta
16:45a little bit of very flavorful
16:47fresh tasting jello
16:48and it is a memorable dessert
16:54easy to make
16:55delicious to eat
16:56it used to be
16:59it used to be that
16:59the only time
17:00I would ever have
17:01a hot fudge sundae
17:02was on an airplane
17:03going somewhere
17:04always hoping for an upgrade
17:06so that I could sit
17:06in first class
17:07and indulge in a
17:09really good hot fudge sundae
17:11well you don't have to
17:12fly anywhere
17:13to have the best
17:14hot fudge sundae
17:15for dessert
17:16and it is a really
17:18surprisingly
17:19simple thing to make
17:21and everybody loves it
17:23so you can serve it
17:24at a dinner party
17:25to great acclaim
17:26and applause
17:27and here's how
17:29I make my hot fudge
17:30I'm heating one cup
17:31of heavy cream
17:32in a deep sauce pan
17:34I'm going to add to that
17:35a half a cup
17:36of light corn syrup
17:38and just to release
17:39the corn syrup
17:40from the cup measure
17:42I'm spraying it
17:43with a little bit
17:43of the vegetable spray
17:46so here a half a cup
17:50and just let that slide
17:53right into the hot cream
17:55just slides out so nicely
17:59with the spray
18:00and hot fudge
18:03well sometimes it doesn't
18:04have a really good flavor
18:05and sometimes it's not hot
18:08and it doesn't get hard
18:09when it hits the cold ice cream
18:11I mean I think the sign
18:11of a really good hot fudge
18:13is that it kind of solidifies
18:15when it gets onto
18:15the cold ice cream
18:16so we're going to bring
18:18this to a boil
18:18or just under a boil
18:20and we are chopping up
18:23some delicious
18:25Valrhona semi-sweet chocolate
18:27and you need 12 ounces
18:29for this particular recipe
18:30and I think I have
18:31just about 12 ounces
18:33already chopped here
18:35and you can chop chocolate
18:37in a variety of ways
18:38the easiest I find
18:40is with a serrated knife
18:42works really well
18:43if you have a chocolate fork
18:44like this
18:44you can use that too
18:46the chunks are a little bit
18:48bigger
18:48so if you're
18:49going to want it
18:50to melt quickly
18:51the serrated knife
18:52kind of
18:52watch how it works
18:54see how it just
18:55takes it down
18:56almost
18:57shaves it
18:58breaks it
18:59and
19:00it's the perfect size
19:01for melting
19:02pour in
19:04the chocolate
19:05I need
19:08just to turn off
19:09the heat
19:09and let the chocolate
19:10melt
19:11mmm
19:11look at that
19:12it's shiny
19:14it makes
19:15two cups
19:16it is
19:18a beautiful
19:19consistency
19:20and it's
19:21the real
19:22old-fashioned
19:23hot fudge
19:24variety
19:24you're going to
19:25serve this
19:26at a dinner
19:26party
19:27I'd suggest
19:28pouring it
19:28into a pitcher
19:30and letting
19:32guests
19:32serve
19:34themselves
19:35look good
19:41to you
19:41and now
19:43we can
19:43make a couple
19:44sundaes
19:45oh
19:46here's the
19:47whipped cream
19:47and we have
19:52vanilla
19:53what flavor do you like
19:56it's really great
19:57both on vanilla
19:58and on coffee
20:00I think those are my
20:01favorites
20:01and if you keep
20:06the scoops
20:07in a little bit
20:07of warm water
20:08it really makes
20:09it easy
20:10to scoop
20:12out
20:12of course
20:14you can make
20:14your own ice cream
20:15too
20:15if you're having
20:17a real
20:18fancy dinner
20:19party
20:19and I'll make
20:20a coffee one
20:21too
20:21just for fun
20:22and actually
20:34if you're going
20:34to do this
20:35for a dessert
20:35rather than
20:36struggle like I am
20:37with the scoops
20:38get your ice cream
20:40just a little bit
20:41softer
20:41make beautiful
20:42scoops
20:43put the dishes
20:44back in the
20:45freezer
20:45and take them
20:46out right before
20:47you're ready
20:47to serve the
20:48dessert
20:48that is a
20:49very easy
20:50way to do it
20:51and your
20:53guests will
20:54appreciate the
20:55icy cold
20:56ice cream
20:57and the
20:58nice
20:59hot fudge
21:01getting cold
21:08over that
21:08ice cream
21:09is doing
21:09just what
21:10it's supposed
21:11to do
21:12whipped cream
21:13anybody
21:13I think
21:16that's
21:17kind of
21:17important
21:19a new
21:23signature
21:24dessert
21:24for you
21:25and your
21:25friends
21:26you're a
21:27good thing
21:29you
21:30you
21:34you
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