Ice Cream Recipe for KitchenAid: Homemade Creamy Perfection

Homemade ice cream is a true treat, and with your KitchenAid stand mixer and ice cream attachment, it’s easier than ever to make rich, creamy ice cream right at home. This classic vanilla ice cream recipe is the perfect base for countless mix-ins and flavors, and the KitchenAid churns it to the perfect consistency every time. If you’ve ever wanted to skip the store-bought tubs and create your own dreamy dessert, this is the recipe to start with!

Ingredients

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

Instructions

1. Chill your KitchenAid ice cream bowl: Place the bowl attachment in your freezer for at least 15 hours, or overnight. The bowl must be completely frozen before you churn ice cream.
2. Prepare the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling (about 170°F/77°C). Remove from heat.
3. Whisk egg yolks and sugar: In a medium bowl, whisk together the egg yolks, remaining sugar, and salt until pale and slightly thickened, about 1-2 minutes.
4. Temper the eggs: Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5. Combine and cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (about 170-175°F/77-80°C), 5-8 minutes. Do not let it boil.
6. Strain and chill: Remove the pan from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits. Stir in the vanilla extract. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
7. Set up your KitchenAid: Attach the frozen ice cream bowl and the dasher (paddle) to your KitchenAid stand mixer according to the manufacturer’s instructions.
8. Churn the ice cream: With the mixer running on “stir” or the lowest speed, pour the cold custard into the frozen bowl. Churn for 20-30 minutes, or until the mixture thickens to a soft-serve consistency and the dasher starts to slow down.
9. Transfer and freeze: Scoop the churned ice cream into a freezer-safe container. Press a piece of parchment or wax paper directly onto the surface to prevent ice crystals, then seal with a lid.
10. Firm up: Freeze for at least 4 hours, or until firm enough to scoop. Enjoy straight from the freezer!

Tips

• Substitutions: You can substitute half-and-half for the whole milk for a lighter texture, or add a splash of bourbon or rum (1 tablespoon) to boost flavor and keep the ice cream softer.
• Flavor add-ins: Stir in chocolate chips, cookie pieces, fruit, or nuts during the last 2 minutes of churning to create your own custom flavors.
• Chilling is crucial: Always fully chill your custard before churning, or the ice cream may not set properly and could be icy or runny.
• Don’t overfill: Never fill the bowl more than 2/3 full, as the mixture expands while churning.

Serving Suggestions

• Scoop into bowls or cones and top with hot fudge, caramel sauce, or fresh berries.
• Serve alongside warm brownies or apple pie for a classic dessert pairing.
• Sandwich between cookies for homemade ice cream sandwiches.
• Create a sundae bar with sprinkles, nuts, whipped cream, and cherries for a fun party treat.

Variations

• Chocolate Ice Cream: Add 1/2 cup unsweetened cocoa powder to the cream mixture before heating. Increase sugar by 2 tablespoons for balance.
• Strawberry Ice Cream: Puree 1 cup hulled strawberries and swirl into the chilled custard before churning. Reduce milk by 1/4 cup to compensate for added liquid.
• Cookie Dough Ice Cream: Fold in 1/2 cup chopped edible cookie dough pieces during the last 2 minutes of churning.
• Mint Chip: Add 1 teaspoon peppermint extract to the cooled custard and stir in 1/2 cup mini chocolate chips at the end.
• Salted Caramel: Swirl 1/3 cup thick caramel sauce and a pinch of flaky sea salt into the churned ice cream before freezing.

Storage and Reheating

Store homemade ice cream in a freezer-safe, airtight container. Press parchment or wax paper directly onto the surface before sealing to minimize ice crystals. Ice cream is best enjoyed within 2 weeks for optimal texture and flavor, but can last up to 1 month if tightly sealed. If the ice cream is too hard to scoop, let it sit at room temperature for 5-10 minutes to soften slightly—never microwave, as this can cause uneven melting and refreezing, which ruins texture.

Frequently Asked Questions

Can I use the KitchenAid ice cream attachment with any stand mixer model?

The KitchenAid ice cream maker attachment is compatible with most full-size KitchenAid stand mixers, but not with the smaller “Artisan Mini” or “Classic Mini” models. Always check your mixer’s compatibility before purchase and use.

Why is my ice cream not thickening in the KitchenAid bowl?

This usually happens if the bowl wasn’t frozen long enough (at least 15 hours), or if the custard wasn’t thoroughly chilled before churning. Also, overfilling the bowl can prevent proper churning. Make sure both the bowl and custard are very cold, and never exceed the maximum fill line.

Can I make dairy-free or vegan ice cream with this method?

Yes! Substitute full-fat coconut milk or a rich oat milk for the dairy, and use a vegan egg substitute or skip the eggs (for a Philadelphia-style base). Add a tablespoon of cornstarch to help thicken the mixture. The technique remains the same, but the texture may differ slightly from dairy-based ice cream.

How do I prevent ice crystals from forming?

Make sure your custard is well-chilled before churning and always store the finished ice cream with parchment or wax paper pressed directly against the surface. Avoid frequent thawing and refreezing. Using a bit of alcohol (like vanilla extract or a splash of liquor) can also help keep the texture smooth.

Can I double this recipe?

It’s best not to double the recipe unless you have two freeze bowls, as the KitchenAid bowl can only handle about 1.5 quarts at a time. Overfilling will prevent the ice cream from churning properly. If you want to make more, churn in batches.

Is it safe to eat homemade ice cream with eggs?

Yes, as long as you cook the custard to at least 170°F (77°C), which is hot enough to pasteurize the eggs and eliminate harmful bacteria. Always use fresh eggs and follow safe food handling practices.

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