Kitchen Aid Ice Cream Maker Recipe: Vanilla
This is the BEST Homemade Vanilla Ice Cream Recipe.
Enjoy homemade ice cream any time of year!
Recipe Review
I recently tried making Frozen Custard using my Kitchen Aid Ice Cream Maker Attachment, and it turned out amazing! The attachment made the process fast and easy!
The texture was smooth, creamy, and much more decadent than regular ice cream. The Kitchen Aid Ice Cream Attachment creates a soft serve consistency. Just pop it in the freezer and wait for it to set to serve it on a cone.
The custard was a hit with my family, and I can’t wait to try different flavors. I highly recommend trying this recipe if you have the Kitchen Aid attachment! It’s the perfect treat for a hot summer day or any time you’re in the mood for something sweet and refreshing.
Tips
First, to use the KitchenAid Ice Cream Maker Attachment, ensure that the attachment bowl has been properly frozen for at least 15 hours. Once the bowl is frozen, attach it to your KitchenAid stand mixer and turn the mixer on to its lowest speed. Pour your ice cream mixture into the bowl and let the mixer do the work for about 20-30 minutes or until the mixture has reached your desired consistency. Store in a freezer-safe container and freeze for an additional 2-4 hours for optimal texture.
Equipment
- KitchenAid Stand Mixer
- Ice Cream Maker Attachment
Ingredients
- 2 cups Heavy Whipping Cream
- 1 cup Milk
- 3/4 cup Sugar
- 6 Egg Yolks
- 2 teaspoons Vanilla
- pinch salt
Instructions
- Heat cream, milk, sugar, and salt in a medium saucepan over medium/low heat simmer for 3-5 minutes. Be careful not to scald.
- In a medium bowl, whisk egg yolks.
- Slowly temper the hot cream into the yolk bowl.
- Add Vanilla and stir.
- Strain the mixture through a fine sieve.
- Chill the mixture for 1-2 hours.
- Ensure that the bowl is frozen for a minimum of 15 hours before use. Then, assemble the attachment onto your stand mixer and attach the bowl to the mixer.
- Pour your ice cream mixture into the bowl and turn on the mixer at a Low speed.
- Allow it to churn for approximately 20-30 minutes.
- Store in a freezer-safe container and freeze for an additional 2-4 hours for optimal texture.
