So what is birthday month without ice cream – one of my all time favorite desserts!
I got my first job when I was 14 years old, in a little homemade ice cream shop in Upstate New York called “Custard and Candy”. The owner made all our ice cream on-site, and in case you have never been to one, there is nothing like a little mom-and-pop ice cream shop on the east coast. On slow days we would sit on the counters and sample flavors, and really, what is better than that for a job when you are a kid?
Needless to say, when my hubby got on his homemade ice cream kick recently, I did not protest at all. All the cooking shows we watch have inception-ed us into wanting an ice cream maker, but we truly have enough kitchen appliances to go around already.
Which is why we were extra excited to find an ice cream maker attachment that works with our existing KitchenAid Mixer!
The bowl attachment is filled with a blue gel that freezes at super cold temps – you store it in your freezer, then when ready to make ice cream, just take it out and attach it to your mixer stand, pour in your batter, and you are good to go! In about 20-30 minutes, you will have ice cream 🙂
The recipe we used actually came with the mixer and we were relatively happy with it! It needed a little tweaking, so here is how we enjoyed it:
FRENCH VANILLA ICE CREAM
- 2 1/2 Cups Half-and-Half (okay to use whole milk in its place)
- 8 Egg Yolks
- 1 Cup Sugar
- 2 1/2 Cups Whipping Cream
- 4 teaspoons Vanilla
- 1/8 teaspoon salt
In a medium saucepan over medium heat, heat your half-and-half until very hot but not boiling, stirring often. Remove from heat and set aside.
Place your egg yolks and sugar in the mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add the half-and-half and mix until blended. Return half-and-half mixture to medium saucepan. Cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil!
Transfer mixture into a large bowl. Stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage your freeze bowl. Turn to speed 1. Pour mixture into the freeze bowl. Stir on speed 1 for 15-20 minutes, or until desired consistency is reached. Immediately dish and serve! Ice cream will be more custard-like if served immediately, or harder and more scoop-able if refrigerated and served later.
If you want to make additions to your ice cream, you can combine things such as 2 cups of finely chopped fresh fruit or 1-2 cups of your favorite candies in the last 5 minutes of mixing.
One thing we quickly learned was that we did not have adequate ice cream storage. Any Tupperware we had I either didn’t want tied up in the freezer that long, or would not fare well in there and our ice cream would get freezer burn. Hubby found these tubs on Amazon, and we purchased a few to have on-hand for future batches!
Tovolo Glide-A-Scoop Ice Cream Tub – Pistachio
What I will leave you with after this post, is that if you don’t have a big kid mixer, it is time to get one! It is a little ridiculous how many good and useful attachments there are to this mixer! In addition to the ice cream maker, we use the meat grinder frequently, and I also badly want a spiralizer!
KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White
Disclaimer: I am a member of the Amazon Affiliates program… I am not sponsored by any of these products, I just really like them! I do however get a little kick-back if you purchase anything through the links provided. Prices are no different than if you were just shopping on your own 🙂