Making homemade ice cream is a tutorial that I have been wanting to do for forever!! I love ice cream. Unfortunately it doesn’t love me. But, I keep coming back to it, expressing my love, and never ending commitment. It doesn’t matter. It wants nothing to do with me.
Also having love and devotion for my KitchenAid mixers, I had my sights set on the KitchenAid Ice Cream Maker Attachment. I had seen it for over a hundred dollars from a couple of stores, so when I found it on sale for $90 CAD, I ordered it right away from Golda’s Kitchen, which is an online baking supply store in Canada.
I was set to love this attachment. I always do that to myself. I set myself up for adoration, and when it doesn’t live up to my level of love, I’m disappointed. I think I thought that this attachment would magically make ice cream, pretty much instantaneously. But, you actually have to MAKE ice cream! Well, duh Jenn . . . life is not meant for laziness!
In my naivety, I thought I would just have to throw the ingredients into the freeze bowl and turn it on, and viola, ICE CREAM. Nope, not how’s it done. You have to warm and cook the creams, sugar and eggs, and THEN you can throw them into the freeze bowl?! NOPE. You have to chill the warm mixture first for eight hours, and THEN you can throw the mixture into the freeze bowl?! YES! Finally.
Other than the fact that this machine is not a magic machine, I liked it. You have to be prepared though since many of the steps require freezing and chilling. The freeze bowl needs to be completely frozen before using it, and in the directions it says not to take the bowl out of the freezer until you are ready to pour the cream in- and they mean it. I tested that accidentally. If the freeze bowl is not completely frozen, the ice cream will not freeze, no matter how much you stir it, will it, or scream at it. Trust me on that one.
I would also like to make a comment to the parts “namers” at KitchenAid . . .”freeze bowl”, “dasher”, “driver”. . . seriously KitchenAid? You couldn’t have found better names for these parts? It took me like a million takes to get those names right! It felt like I was reading off Santa’s reindeer.
Homemade Vanilla Ice Cream
- 2 1/2 cups half and half (10% milk fat)
- 8 egg yolks
- 1 cup sugar
- 2 1/2 cups whipping cream (30% milk fat)
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- Freeze the ice cream maker bowl in the freezer for at least 15 hours before beginning this recipe.
- In a medium sized pot, heat milk until hot, but not boiling. Remove from heat and set aside.
- The bowl of a stand mixer, whisk egg yolks and sugar until combined.
- With mixer on low speed, slowly add warm cream and continue to mix until combined.
- Return mixture to pot, and heat again until hot, but not boiling.
- Place hot cream mixture into a seal-able bowl.
- Add the whipping cream, vanilla and salt to the cream mixture. Stir thoroughly.
- Place into the fridge to cool for at least 8 hours.
- Once the mixture is cooled, remove from fridge and assemble ice cream maker by attaching driver and the bowl. Add the cream mixture to the freeze bowl, and place the dasher into the cream. Line the dasher and the driver up, and turn the mixer onto low. Allow to mix for 15 minutes, or until desired consistency is reached. If you want thicker ice cream, return mixture to bowl, and place in freezer for longer.
- Scoop, and dish immediately prior to serving.