Ice Cream Recipe for KitchenAid Mixer: Creamy, Easy Guide

Homemade ice cream is a delicious treat, and making it with your KitchenAid mixer is easier than you might think. Using the KitchenAid Ice Cream Maker attachment, you can churn up velvety, customizable ice cream right in your own kitchen. This recipe delivers a classic vanilla base—perfect for enjoying as-is or for adding your favorite mix-ins.

Ingredients

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

Instructions

1. Freeze the ice cream bowl: Place the KitchenAid Ice Cream Maker bowl in the coldest part of your freezer at least 15 hours before you plan to churn your ice cream. The bowl must be completely frozen for best results.
2. Prepare the custard base: In a medium saucepan, whisk together the heavy cream, whole milk, and half the sugar (about 3/8 cup). Place over medium heat and cook, stirring occasionally, until the mixture is hot and steaming but not boiling (about 170°F/77°C).
3. Mix egg yolks and sugar: In a separate bowl, whisk the egg yolks, remaining sugar, and salt until pale and slightly thickened.
4. Temper the eggs: Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Gradually whisk the tempered yolk mixture back into the saucepan with the remaining cream mixture.
5. Cook the custard: Return the saucepan to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides, until the mixture thickens slightly and coats the back of the spoon (about 175-180°F/80-82°C), 5-8 minutes. Do not let it boil.
6. Strain and chill: Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours or overnight.
7. Set up the mixer: Attach the frozen ice cream bowl, dasher (paddle), and drive assembly to your KitchenAid stand mixer according to the manufacturer’s instructions.
8. Churn the ice cream: With the mixer on ‘Stir’ speed (lowest setting), pour the chilled custard into the frozen bowl. Churn for 20-30 minutes, or until the mixture is thick and has the consistency of soft-serve ice cream. If you’re adding mix-ins (like chocolate chips, fruit, or cookie pieces), add them during the last 2-3 minutes of churning.
9. Freeze to firm up: Transfer the soft ice cream to a freezer-safe container. Press a piece of parchment or wax paper directly onto the surface to prevent ice crystals. Cover tightly and freeze for at least 4 hours, or until firm.
10. Serve and enjoy! Scoop and serve as desired. For easiest scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.

Tips

• Substitutions: You can swap half-and-half for the milk and cream for a lighter texture. For a dairy-free version, use full-fat coconut milk and your favorite non-dairy creamer.
• Flavor add-ins: Stir in up to 1 cup of chopped chocolate, nuts, fruit, or cookie pieces in the last 2-3 minutes of churning.
• Don’t skip chilling: Thoroughly chilling your custard base is essential for smooth, creamy ice cream and proper churning.
• Common mistake: Overfilling the bowl can cause overflow. Only churn up to 2 quarts at a time in the KitchenAid bowl.

Serving Suggestions

• Scoop into waffle cones or bowls and top with hot fudge, caramel sauce, or fresh berries.
• Layer with brownies and whipped cream for a decadent sundae.
• Sandwich between cookies for homemade ice cream sandwiches.
• Serve alongside warm pie or fruit crisps for a classic dessert pairing.

Variations

• Chocolate ice cream: Add 1/2 cup unsweetened cocoa powder to the custard base before heating. For extra richness, melt 4 ounces of chopped dark chocolate into the hot cream mixture.
• Strawberry ice cream: Puree 1 cup fresh strawberries and swirl into the base just before churning. For more fruit pieces, fold in diced strawberries at the end.
• Mint chip: Add 1 teaspoon peppermint extract with the vanilla. Fold in 3/4 cup mini chocolate chips at the end of churning.
• Cookies and cream: Fold in 1 cup crushed chocolate sandwich cookies during the last 2 minutes of churning.
• Vegan ice cream: Use two cans of full-fat coconut milk, 2/3 cup sugar, and 1 tablespoon vanilla. Omit the eggs and simmer the base until slightly thickened.

Storage and Reheating

Store homemade ice cream in an airtight, freezer-safe container for up to 2 weeks for best flavor and texture. Press parchment or wax paper directly onto the surface before sealing to minimize ice crystals. Homemade ice cream is best enjoyed within the first week, as it can become icier over time due to a lack of commercial stabilizers. If the ice cream is too hard to scoop, let it rest at room temperature for 5-10 minutes to soften; never microwave, as this can melt and re-freeze unevenly, resulting in a grainy texture.

Frequently Asked Questions

Do I have to use egg yolks?

No, but egg yolks create a creamier, richer texture and help prevent ice crystals. For a Philadelphia-style (eggless) ice cream, omit the yolks and increase the cream to 2 1/2 cups. The process is the same, but the ice cream will be lighter and slightly less smooth.

Why does my ice cream turn out icy?

This usually happens if the base wasn’t fully chilled, if the bowl wasn’t frozen solid, or if the ice cream was left to sit in the bowl after churning. Always start with a well-chilled base and bowl, and transfer the ice cream to the freezer immediately after churning.

Can I double the recipe?

The KitchenAid Ice Cream Maker bowl holds up to 2 quarts of ice cream. Avoid doubling the recipe, as overfilling can lead to poor churning and overflow. For larger batches, churn in two separate sessions, thoroughly refreezing the bowl between uses.

What if I don’t have the KitchenAid ice cream bowl?

This specific recipe is designed for the KitchenAid attachment, but you can use the custard base in any ice cream maker. If you don’t have one, you can freeze the custard in a shallow pan, stirring vigorously every 30 minutes until set, though the texture will be less creamy.

How do I know when the ice cream is done churning?

The ice cream is ready when it has thickened to a soft-serve consistency and the dasher begins to slow down. Don’t over-churn, as this can cause the ice cream to become grainy or overly stiff.

What’s the best way to clean the KitchenAid ice cream bowl?

Hand-wash the bowl with warm, soapy water and dry thoroughly before refreezing. Never place the bowl in the dishwasher or immerse it in very hot water, as this can damage the freezing liquid inside.

Related

• Bread Machine on Amazon: How to Find, Choose, and Buy
• Bread Recipe Without a Bread Machine: Easy Homemade Loaf Guide
• Bread Machine 1.5 lb White Bread Recipes: Foolproof & Delicious