My husband surprised me with this KitchenAid Ice Cream Attachment last week. I was so excited. I have been wanting one of these for quite a while. When I opened it up and started trying to read the instruction manual, I felt really stupid. It was so hard to understand and read. When I finally figured it out, I decided I would post a tutorial to help others with this super cool machine. In all honesty, it’s a great resource for me too, as I will probably forget how to do it by the time I make ice cream again. It’s actually very easy, once you figure out how to put it together.
First thing, take the freezer bowl and wash it, by hand. Then dry it completely and place it in your freezer. It will need to stay in your freezer overnight.
Next step, mix up your ice cream mixture and place it in the fridge. It can also stay in the refrigerator overnight. Notice, I did not say freezer. Put it in the fridge! I have included the best vanilla bean ice cream recipe, at the end of this post but for now, let’s get started on putting together and using the ice cream attachment.
First, unplug your KitchenAid mixer.
Next, place the spring attachment on the existing spring thingy (don’t you love my technical terms?) as shown in the photos below.
Now, place your very ice cold freezer bowl on the stand and turn to lock into place.
Set the paddle attachment in the bowl, it will not be attached to anything, just floating there.
When you lower the tilt head on your stand, the top attachment will connect with the paddle, as shown below.
Now, plug in your machine.
Turn it to “STIR” and let it begin running, empty.
Slowly, slowly, slowly add in your ice cream mixture. See recipe below.
Set the timer for 20 minutes. Let it run. Walk away.
It will start freezing up, as shown above.
When it has been 20 minutes, you will need to remove it from the freezer bowl. Be sure to use a plastic utensil to scrape it out, it will be the consistency of soft serve ice cream. Do not leave the ice cream in the freezer bowl. Wash the freezer bowl, by hand, and place it back in your freezer so it’s ready for next time! I placed my ice cream in two different air-tight freezer containers.
After you allow it to freeze overnight, it will harden up like regular store bought ice cream but it will taste oh, so much better!
Now, for the Vanilla Bean Ice Cream RECIPE… I adapted this from The Pioneer Woman’s original recipe. Her recipes are always amazing. Here is a link to her recipe. I was trying to cut back a little bit on the fat. As you can see, it’s no wonder it tastes so amazing, it’s full of cream and sugar 🙂
Ingredients:
1 whole vanilla bean, scraped
2 cups half and half
2 cups fat free half and half
3 cups heavy cream
2 cups sugar
8 eggs
Heat 4 cups of half and half along with sugar over low heat.
Split open the vanilla bean and scrape out the inside, add to the sugar mixture then, throw in the entire bean to give it added flavor (you’ll remove it later).
In a separate bowl, beat egg yolks of 8 eggs (only the yolks!).
Slowly, temper the egg yolks to blend them completely with the sugar mixture.
Increase the heat on stove to medium and stir constantly until the mixture thickens. Drain the custard over a fine mesh strainer and then pour into a bowl with the whipping cream. Pour into a bowl with sealed lid and refrigerate overnight. Add to ice cream maker and churn for 20 minutes. Place back into freezer for at least 8 hours.
It’s so good with some blackberry cobbler. Click photo for recipe link.
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