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.
Notes
To use the KitchenAid Ice Cream Maker Attachment, first 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. Enjoy your homemade ice cream!
Tried this recipe?Let us know how it was!