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How to Make Ice Cream with the KitchenAid Ice Cream Attachment

5 | 2 reviews
This vanilla ice cream recipe is the perfect base recipe for a KitchenAid Ice Cream Stand Mixer Attachment. It is classic, creamy, rich and smooth, and perfectly fits in a KitchenAid stand mixer, and freezers in a 9-by-5-inch loaf pan. If you are looking to up your at-home ice cream making, this base ice cream recipe is the perfect place to start!
Prep Time 20 minutes
Cook Time 15 minutes
Resting & Churning Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings

Equipment

Ingredients

  • 4 large egg yolks
  • 1/2 cup (110g) granulated sugar, divided
  • 1 1/2 cups (360g) whole milk
  • 1 1/2 cups (360g) heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Additional mix-ins of your choice, up to 16 ounces

Instructions 

  1. Place your KitchenAid Ice Cream attachment in the back of the freezer to chill for 14-16 hours. (See Note)
  2. In a medium bowl, whisk together 4 egg yolks and 55 grams of granulated sugar until the egg yolks are lightened to a pale yellow color. You should be able to pull up your whisk and see the yolk mixture fall down into the bowl in a "ribbon," and that's when the mixture is ready.
  3. In a medium sauce pot, add 360 grams of whole milk, 360 grams of heavy cream, the remaining 55 grams of sugar, and 1 teaspoon of vanilla bean paste. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.
  4. Reduce the heat to low and scoop a spoonful (about 1/4 cup) of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this three more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.
  5. Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads 170°F on an instant-read thermometer.
  6. Strain the custard through a mesh sieve into a bowl. To prevent a film from forming, directly place cling wrap on the surface to seal it. Cover the bowl and store in the freezer for 2 hours or the fridge for 12-16 hours to chill. If you're storing it in the freezer, check halfway through to ensure it didn't solidify.
  7. When you are ready to churn, take the frozen KitchenAid attachment out of the freezer and pour in the custard. Churn on the stir setting for 20-30 minutes, or until the ice cream is thick and the texture of soft serve.
  8. Gently fold in your desired mix-ins and pour the ice cream into a 9 by 5-inch loaf pan.
  9. Cover and freeze another 2-3 hours for a firm scoop, and serve!

Notes

This recipe can also be done with a proper ice cream churner. I just reference the KitchenAid attachment because it requires some pre-planning. 
Serving: 0.5 cupCalories: 258kcalCarbohydrates: 17gProtein: 4gFat: 19g