Simple KitchenAid Vanilla Ice Cream Recipe (2024)

FAQs

Can you make homemade ice cream with a KitchenAid mixer? ›

If you own a KitchenAid^® stand mixer, adding an Ice Cream Maker attachment is a quick and easy way to start churning out your own frozen creations right away. Make your favorite homemade ice cream in under 30 minutes once the ice cream bowl is frozen² and your base is fully prepped.

The initial chill of your ice cream base is very important. This sets the tone for forming smooth ice crystals. Refrigerate the custard for 8 hours at minimum, and up to a full 24-hours. This gives the custard time to mature and meld the cream and yolks together.

Drizzle your homemade ice cream with chocolate syrup, caramel sauce, or fruit sauce. Pair the vanilla ice cream with a fruit crisp or cobbler. For an impressive presentation, consider serving your ice cream in a store-bought or homemade waffle cone.

Run mixer in advance.

Attach bowl to the KitchenAid mixer and add the attachments (see photo above). Start mixer on the lowest setting BEFORE adding ice cream mixture.

Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream.

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy. Bring the base to 170-180°F.

Eggs are used in ice cream to add a rich flavor and color, in- hibit ice crystallization, and also to help stabilize or emulsify the fat and liquid so the resulting product is smooth and creamy. Commercial manufacturers use pasteurized eggs, stabilizers, and other ingredients to produce a safe and acceptable product.

How to make simple home made ice cream? ›

In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.

This is the most common defect in homemade ice cream. It can be caused by low amounts of solids in your recipe, not enough (or the wrong type of) stabilizers, or excessive freezing time in the ice cream machine.

The freeze bowl must be completely frozen to make ice cream or frozen desserts. Place the bowl in the freezer for a minimum of 15 hours. It is best to store the freeze bowl at the back of the freezer where it is the coldest. The freeze bowl should be used immediately after removal from the freezer.

While regular ice cream is made with a higher percentage of milk fat and also includes egg yolks, soft serve does not require these ingredients. Instead, soft serve relies on a liquid base that is specially formulated to freeze quickly, resulting in its characteristic creamy texture.

Method: Ice Bath and Hand Mixer

About this method: With this method, you're basically building a temporary ice cream machine. Ice and salt go into your biggest bowl, while an ice cream base goes into another bowl. You set the ice cream bowl into the ice and mix it with a hand mixer as it freezes.