Kitchen aid ice cream maker recipes

The benefits of homemade ice cream

The joy of homemade ice cream

Imagine scooping out a velvety, creamy, fresh ice cream made right in your kitchen. Homemade ice cream isn't just about satisfying your sweet tooth; it's an experience, a ritual, and a trip down memory lane. According to the International Dairy Foods Association, ice cream is a staple in 94% of U.S. households. So, why not elevate your dessert game with the KitchenAid ice cream maker attachment?

Better control over ingredients

One of the most significant advantages of DIY ice cream is the control over ingredients. No more mysterious chemicals or artificial flavors cluttering your dessert. You get to choose the quality and type of ingredients that go into your ice cream, ensuring it’s free from unnecessary additives. For those with dietary restrictions or lactose intolerance, homemade ice cream can be a lifesaver. You can experiment with alternative milks like almond or oat.

Cost-effective and customizable

Buying premium ice cream frequently can empty your wallet quickly. Making ice cream at home is much more cost-effective in the long run. Plus, the customization options are endless. From classic vanilla to adventurous flavors like lavender honey, you can tailor your ice cream to suit your exact tastes. And don't even get me started on the mix-in possibilities: fresh fruits, chunks of chocolate, crushed cookies—the sky’s the limit!

Family bonding and pure fun

Making ice cream is a fun-filled activity for the whole family. Kids and adults alike can get involved in the mixing, churning, and tasting processes. It’s an engaging way to teach kids about cooking, ingredients, and the magic of food science. It brings everyone together for a shared goal and results in a delicious reward.

Healthier options

Store-bought ice cream can be loaded with sugar, fat, and artificial ingredients. When you make your own, you have the option to tweak the health profile of your ice cream. Use less sugar, substitute it with honey or agave syrup, or even add in some fresh fruits for natural sweetness. Health-conscious eaters can make their low-fat or protein-packed versions.

Essential ingredients for perfect ice cream

The magic trio: cream, milk, and sugar

When making homemade ice cream, the cream, milk, and sugar create the base. Heavy cream gives the dessert that rich, velvety texture we all crave. Whole milk helps balance out the fat content, keeping the ice cream smooth and not too dense. Sugar isn't just for sweetness; it also lowers the freezing point, ensuring the mixture remains soft enough to scoop. According to a report by the Food Lab, using 1 cup of heavy cream, 1 cup of whole milk, and ¾ cup of granulated sugar yields the creamiest results.

Egg yolks: the secret to a luxurious, creamy texture

Ever wondered why your favorite ice cream from the store is incredibly smooth? It's all about the egg yolks. When incorporated into the cream mixture, yolks act as an emulsifier, preventing ice crystals from forming too large. This results in a luxurious mouthfeel. Not all recipes require eggs, but incorporating them, particularly for a vanilla ice cream recipe, can elevate your dessert game significantly.

Vanilla extract: flavor enhancer extraordinaire

Good ol' vanilla extract. This ingredient might seem basic, but it's vital. Pure vanilla extract, as opposed to imitation, imparts a deeper, richer flavor to your ice cream. According to the Vanilla Institute, using as little as 1 teaspoon of pure vanilla extract in your vanilla ice cream mix can make a world of difference.

Freezer bowl hours and the right container

The freezer bowl of your KitchenAid must be pre-frozen for at least 15 hours before use. This ensures it’s cold enough to churn the ice cream mixture effectively. Moreover, once your ice cream has churned, store it in an airtight container to prevent freezer burn and preserve its creamy texture.

Heavy cream isn’t always heavy

While heavy cream is a staple in most recipes, some variations, like gelato, use more milk than cream. A typical ice cream recipe calls for about 2 cups of heavy cream per batch. However, for a lighter option, you could use a blend of 1 cup heavy cream and 2 cups whole milk.

Balance these essential ingredients right, and you'll churn out delicious, creamy ice cream every time. The secret sauce lies in the fresh, high-quality ingredients and the right mix!

Step-by-step guide to using the KitchenAid ice cream maker attachment

Preparing your kitchenaid ice cream maker

To kick things off, make sure you're fully prepared with all your gear. Place the Kitchenaid freezer bowl in your freezer for at least 15 hours. This ensures that your ice cream will freeze quickly and evenly. A quick tip: store the bowl in a plastic bag to prevent any unwanted flavors.

Assembling the mixer attachment

Next, assemble the Kitchenaid ice cream maker attachment onto your stand mixer. Attach the drive assembly, dasher, and freezer bowl as per the instruction manual. Make sure everything clicks securely into place.

Starting the mixture

Once you have your ice cream base ready (milk, heavy cream, vanilla extract, sugar, and egg yolks if necessary), turn the mixer to STIR. Slowly pour the mixture into the Freezer Bowl. Run the mixer for about 20-30 minutes, or until the desired consistency is reached.

Finishing touches and freezing

When your ice cream mixture reaches a soft-serve consistency, stop the mixer and transfer the ice cream to an airtight container. Pop it into the freezer for about 2-4 hours if you prefer a firmer texture.

Pro tips for best results

For the best vanilla ice cream, always use pure vanilla extract and high-quality heavy cream. Keep everything chilled, including your mixing bowl and ingredients, to get that perfect creamy texture. If you'd like to explore more tips to enhance your ice cream making, check out these essential tips.

Classic vanilla ice cream recipe

Ingredients you'll need for vanilla ice cream

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 5 large egg yolks

Preparing the ice cream base

Start by whisking together the egg yolks and sugar in a bowl until the mixture turns pale yellow and slightly thickened. In a saucepan, heat the milk and 1 cup of the heavy cream until it’s just about to boil, then remove from heat. Slowly pour half of this hot mixture into the egg-sugar mixture while constantly whisking to prevent the eggs from curdling. Then pour it all back into the saucepan and cook over medium heat until it thickens slightly.

Bringing it all together

Once your mixture is ready, strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the remaining cup of heavy cream and the vanilla extract. Let this cream base cool to room temperature, then cover and chill it in the refrigerator for at least 4 hours or preferably overnight.

Churning the mixture

Set up your KitchenAid ice cream maker attachment according to the manufacturer's instructions. Ensure the freezer bowl has been in the freezer for the specified amount of time (usually 15 hours). Pour the chilled cream mixture into the bowl with the attachment on low speed. Let it churn for about 20-30 minutes or until the mixture reaches the consistency of soft-serve ice cream.

Final steps

Once the churning is complete, transfer the soft ice cream to an airtight container and freeze for an additional 2-4 hours to harden. This step ensures you’ll get that perfect scoop consistency everyone loves. Your homemade vanilla ice cream is now ready to enjoy!

Pro tips

• Use high-quality vanilla extract for the best flavor.
• Don’t skip straining the mixture; it's crucial for a smooth texture.
• Make sure your freezer bowl is completely frozen before churning for best results.

Creative ice cream recipes to try

Cookie dough ice cream

Cookie dough ice cream has that mouth-watering combination of creamy vanilla ice cream and chunks of edible cookie dough. Here's a simple way to make it:

• Vanilla base: Start by making a vanilla ice cream base like the one described in the classic recipe.
• Cookie dough: Mix together 1/2 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, 1 tsp vanilla extract, 2 tbsp milk, 1 cup flour, and 1 cup chocolate chips.
• Combine: When your vanilla ice cream mixture is nearly done churning, add the cookie dough chunks.
• Freeze: Place it in an airtight container and let it freeze for a couple of hours before enjoying!

Strawberry cheesecake ice cream

This one is for all the cheesecake lovers out there. It combines creamy ice cream with tangy cheesecake swirls and fresh strawberries:

• Vanilla base: Start with the same vanilla ice cream base.
• Cheesecake chunks: Mix 8 oz cream cheese with 1/2 cup sugar and 1 tsp vanilla extract until smooth. Add 1 egg yolk and mix until combined.
• Strawberry swirl: Puree 2 cups fresh strawberries with 1/4 cup sugar. Stir until the sugar dissolves.
• Combine: Pour the cheesecake mixture in small batches into the churning ice cream. Add the strawberry puree at the end to create a swirl effect.
• Freeze: Transfer to an airtight container and freeze for at least 4 hours.

Mint chocolate chip

This flavor is a refreshing classic with its creamy mint base and bursts of chocolate:

• Mint base: Add 1 tsp peppermint extract and a few drops of green food coloring to the standard vanilla ice cream base.
• Chocolate chips: Chop 1 cup chocolate chips into smaller pieces.
• Combine: Add the chocolate chips to the mint ice cream during the last few minutes of churning.
• Freeze: Transfer to an airtight container and freeze for a few hours.

Banana foster ice cream

If you want something a bit more exotic, try this banana foster ice cream. It's a delightful combination of caramel, bananas, and a hint of rum.

• Banana mixture: Cook 1/4 cup butter, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 cup dark rum in a pan until bubbly. Add 2 ripe bananas and cook until soft.
• Vanilla base: Make the vanilla ice cream base but leave out the vanilla extract.
• Combine: Add the banana mixture during the last 5 minutes of churning.
• Freeze: Transfer to an airtight container. Freeze and enjoy after a few hours.

Rocky road

Nothing says indulgence like rocky road ice cream. It's a rich chocolate ice cream loaded with marshmallows, nuts, and more chocolate:

• Chocolate base: Replace the vanilla extract in the base with 1/4 cup cocoa powder mixed with the milk.
• Mix-ins: When the chocolate ice cream is nearly done churning, add 1 cup mini marshmallows and 1 cup chopped nuts.
• Freeze: Place in an airtight container and freeze for later.

Tips for perfect ice cream texture

Temperature consistency is key

Temperature plays a significant role in the texture of your ice cream. Ensure your ice cream mixture is thoroughly chilled before pouring it into your KitchenAid ice cream maker attachment. Ideally, the mixture should be refrigerated for at least 4 hours or overnight. This process allows the mixture to cool evenly, which helps the cream base freeze efficiently and reduces ice crystals.

Optimal churn time

The duration you churn your ice cream affects its texture. Typically, homemade ice cream churns for about 20 to 30 minutes in the KitchenAid ice cream maker. If churned for too long, ice crystals may form, leading to a grainy texture. Conversely, insufficient churning results in a soupy, slushy mixture. Stick to the recommended time and adjust based on the consistency you observe.

Use high-quality ingredients

High-quality ingredients make a noticeable difference in texture. Use fresh cream, milk, and eggs. Opt for pure vanilla extract instead of imitation vanilla. Even the type of sugar can impact the texture; granulated sugar is generally recommended for a smoother texture. Consider investing in good-quality chocolate or fruit to enhance the overall mouthfeel of your ice cream.

Storage matters

After churning, transfer your ice cream to an airtight container and place it in the freezer for at least 2 hours to firm up. Avoid frequent temperature changes, as this may cause ice crystals to form. Store the container at the back of your freezer, where the temperature is most stable.

The magic of add-ins

Add-ins like chocolate chips, nuts, or fruit can make your homemade ice cream more exciting. However, these should be added in the last 5 minutes of churning to prevent them from sinking to the bottom. Ensure your add-ins are as cold as possible to maintain the ice cream's creamy texture.

Expert advice

According to Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams, achieving a perfect texture requires balancing water content and fat. Too much water results in ice crystals, while too little fat makes the ice cream less smooth. Bauer recommends using a ratio of 60% cream to 40% milk for the ideal balance.

For more insights on ice cream textures, check out this detailed guide.

Troubleshooting common ice cream making issues

My ice cream is too soft

One common problem is soft ice cream. This usually happens when the freezer bowl is not cold enough. Make sure to freeze it for at least 15 hours at -18°C (0°F). Also, check if you're using the right proportion of heavy cream and milk; too little fat can lead to softer ice cream.

My ice cream is too icy

If your ice cream is more like shaved ice, it’s likely due to too much water in the mixture. Using ingredients like cup heavy cream and even egg yolks can help create a smoother texture. Ensure everything is thoroughly mixed. Place the mixture in the fridge for a few hours before churning.

My ice cream is too hard

Ice cream that’s too hard often lacks sufficient sugar, which acts as an anti-freeze. For a better texture, use the right amount of granulated sugar or consider vanilla extract. Also, store your ice cream in an airtight container to prevent it from hardening too much.

How to fix flavor issues

Sometimes the vanilla ice cream can taste too bland. Adding the right amount of pure vanilla extract can make a big difference. For richer ice cream, increase the amount of heavy cream and reduce milk. Experiment with flavors by adding fruits or chocolate.

Dealing with texture concerns

The cream base should be balanced. Using too much egg yolks can make it custard-like; too little can make it icy. Aim for a creamy ice cream mixture. Don't over-churn. For a soft serve texture, churn for 20-25 minutes.

Storing your ice cream

Post-churn, transfer your cream mixture to an airtight container. Allow it to firm up in the freezer for a few hours to achieve a scoopable consistency. Store in the coldest section of the freezer, avoiding temperature fluctuations.

Expert advice

Experts advise always keeping an eye on the cream's consistency during the churning process. Ann Smith, a renowned chef and author says, “Using a Kitchenaid ice cream maker can transform your homemade recipes amazingly. A well-calibrated mixer really brings out the perfect texture.”

Expert advice and recommendations

Expert tips from industry professionals

When it comes to mastering your KitchenAid ice cream maker, a little advice from the pros can make a huge difference. Here's what they recommend:

Ensure everything is cold

Danielle Zyserman, a culinary expert, emphasizes the importance of having all your equipment as cold as possible. “The freezer bowl must be frozen solid,” she advises, “which usually takes about 15 hours in a standard freezer. Also, chill your mixture beforehand to improve texture.”

Be precise with measurements

Helena Lin, a pastry chef, insists on accurate measurements: “Ice cream making is a science. Precision with ingredients ensures your cream base has the right consistency.” For example, use exact cups of heavy cream and granulated sugar as per the recipe to get the ideal balance of flavor and creaminess.

Don’t rush the churn

Caitlin McGrath, a food science researcher, stresses patience during the churning process: “Typically, it takes 20 to 40 minutes, depending on your mixer and ice cream mixture thickness. Rushing can cause uneven texture.”

Proper storage is key

The National Ice Cream Retailers Association highlights the significance of storing your ice cream correctly. “Use an airtight container to prevent ice crystals. Keep it in the coldest part of your freezer,” they recommend.

Balancing flavors and textures

Gerard Craft, a renowned chef, shares, “Balance is everything. Too much sugar or fat can cause texture issues. Perfect combo of milk, heavy cream, and egg yolks results in a smooth, rich ice cream.”

Experiment with flavors

Esmee Thor, an artisan ice cream maker, encourages trying new flavors. “Beyond classic vanilla, don’t be afraid to experiment! Add fruits, nuts, or even herbs to your vanilla base for unique twists.”

Real-time monitoring

Julia Mallet, a recipe developer, advises keeping an eye on your churn. “Check frequently. If it looks too soft, it may need more time. Aim for a soft-serve consistency before transferring to the freezer.”

Learn from every batch

Mary Johnson, an ice cream tester, suggests keeping notes. “Document your trials and errors. It helps in perfecting your recipe.”

With advice from these experts, your homemade ice cream will be a creamy delight every time! Don't forget to share your amazing creations and enjoy every scoop of your homemade ice cream, perfected with your KitchenAid ice cream maker attachment.