kitchen aid ice cream recipe

Written BySheba G Updated On
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The Best kitchen aid ice cream recipe

I love making homemade ice cream with my KitchenAid mixer. It is so simple and the results are always creamy and delicious. My kids go crazy for this vanilla base and we often add their favorite mix ins like chocolate chips or fresh berries. This recipe is perfect for a hot summer day or any time you want a special treat. It uses simple ingredients you probably already have and you control the sugar and fat content. I feel good serving this to my family because I know exactly what is in it.

Classic KitchenAid Vanilla Ice Cream

4.6 from 525 votes

This is a simple and foolproof vanilla ice cream recipe made with your KitchenAid mixer and ice cream maker attachment. It yields a rich, creamy, and smooth frozen custard that is perfect on its own or as a base for your favorite mix ins.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time4 hours 30 mins (including chilling and freezing time)
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
5 large egg yolks
1/8 teaspoon salt

👨‍🍳Directions

1In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (about 6 tablespoons). If using a vanilla bean, add the scraped seeds and the pod. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges. Do not let it boil.
2While the cream mixture heats, in a separate bowl, whisk together the egg yolks, remaining sugar, and salt until pale and thick, about 2 minutes.
3Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining cream.
4Cook over medium low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon and reaches 170°F on an instant read thermometer. This will take about 5 to 8 minutes. Do not let it boil.
5Remove from heat. If using a vanilla bean, remove the pod. If using vanilla extract, stir it in now. Pour the custard through a fine mesh strainer into a large bowl to remove any cooked egg bits.
6Let the custard cool to room temperature, then cover and refrigerate until completely cold, at least 4 hours or overnight. This step is important for a smooth texture.
7Once the custard is cold, assemble your KitchenAid ice cream maker attachment. Make sure the bowl is completely frozen (shaken frozen). Turn the mixer to speed 1 and pour the cold custard into the bowl.
8Let the ice cream churn for 20 to 25 minutes, or until it reaches a soft serve consistency. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

🔧Equipment

KitchenAid stand mixer with ice cream maker attachment
Medium saucepan
Whisk
Fine mesh strainer
Large bowl
Ice cream storage container

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 185mg🧂Sodium: 80mg🌾Total Carbs: 22g🥦Dietary Fiber: 0g🍬Sugars: 21g🥩Protein: 4g

📝Notes

For a lighter version, you can use half and half instead of heavy cream, but the texture will be less rich. You can also add chopped chocolate, fruit, or nuts during the last few minutes of churning.

Watch Video Of How Classic KitchenAid Vanilla Ice Cream Works

This KitchenAid ice cream recipe is always a good idea for any occasion. It works perfectly for family gatherings because everyone loves a scoop of creamy homemade ice cream. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About KitchenAid Vanilla Ice Cream

1. Do I need a special attachment for my KitchenAid to make ice cream?

Yes, you need the KitchenAid Ice Cream Maker Attachment. It is a bowl that you freeze and a dasher that attaches to your mixer. It works great and is easy to use.

2. Can I use this recipe with other flavors?

Absolutely. This is a great base recipe. You can add melted chocolate, fruit puree, coffee, or extracts like almond or peppermint. Just add them to the cold custard before churning.

3. Why is my ice cream icy instead of creamy?

Icy ice cream usually means there is too much water or not enough fat. Make sure you use full fat dairy. Also, chilling the custard completely before churning is key. And do not over churn.

4. How long do I need to freeze the ice cream maker bowl?

You need to freeze the bowl for at least 15 hours, or as directed by your manual. It should be completely solid when you shake it. If it is not frozen enough, the ice cream will not set properly.

5. Can I make this recipe without eggs?

Yes, you can make an egg free version. Use 2 cups heavy cream and 1 cup whole milk, and 3/4 cup sugar. Whisk together and churn directly. It will be a bit softer and less rich but still good.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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