KitchenAid Ice Cream Maker Attachment
This is a great attachment! It saves the need for having another one function appliance taking up space in your kitchen and… it makes great ice cream! Homemade ice cream rivals the store brands and is cheaper too!
The steps to making your own “preservative free” ice cream are simple and easy to follow:
- Freeze the bowl (Well worth making a permanent place for it in the freezer)
- Make and cool an ice cream custard, or a fruit mix for sorbet
- Assemble the frozen bowl and the plastic paddle on the stand mixer
- Switch the mixer on lowest speed and add the custard
- Let the mixer stir the mix until it freezes (to a “soft serve” consistency)
- Transfer the ice cream to a bowl with a lid, and freeze until firm
A few suggestions to make using the Ice Cream Maker attachment even easier to use:
- Try setting up the bowl and paddle once before you actually use it. This attachment is designed to fit many models of KitchenAid mixers. You don’t want to be figuring this out how it fits together when you have a bowl full of custard.
- Freeze the bowl for longer than the suggested 18 hours
- MAKE HALF BATCHES: the two-quart recipes fill the bowl, you may have an overflow if you try to fill it because ice cream expands as it freezes. Filling the bowl will also mean the ice cream takes longer to freeze. The first time I tried this, it didn’t freeze as the bowl had not been frozen long enough to handle the two quarts.
- You may want to find a recipe to use up the egg whites. Meringue recipes and recipes for white cake can use up the egg whites quickly. I will post a couple of good recipes for these soon. Pavlova Mmmmm…! An omelet is another possibility.
- If you are planning to add fruit or nuts to your ice cream you should do it near the end of the mixing cycle. If you add them early in the mixing cycle they won’t be evenly distributed
- Freezing makes things taste sweeter– so do not over sweeten the mix before you freeze, or the ice cream or sorbet will be too sweet.
- If you’re making a fruit puree for sorbet, a blender will give you a MUCH smoother puree than a food processor. This will make a difference in the texture of your sorbet.
- After making the custard you will be using for your ice cream, you should cool the custard or puree in the fridge for a few hours. If you put the mixture in a jug that has a decent pouring lip it will make it easier to pour into the freezer bowl rather than using a regular mixing bowl.
- Getting the semi-frozen desert out of the bowl can be messy – there is no handle on the bowl and it has smooth, slippery sides. Try using a piece of rubberized shelf liner to help you hold on to it.
- When you fill your container for the final freezing be sure it has some air space after you fill it with the semi-frozen ice cream — this allows for additional expansion of the desert.
- You can use this attachment with any ice cream recipes you have and you will get delicious results every time.
- For the best taste, use the freshest eggs you can find. Older eggs can give your product an “off” taste.
- Stylish attachment converts any KitchenAid stand mixer into an ice cream maker
- Creates up to 2 quarts of ice cream, frozen yogurt, or sorbet in about 25 minutes
- Powered by stand mixer; pour in batter and dasher and freeze bowl do the work
- Dishwasher-safe dasher, drive assembly, and adapter ring; hand wash freeze bowl
- Measures 10-8/9 by 10-2/7 by 10-2/7 inches; 1-year hassle-free replacement warranty
- Free Shipping
A few more tips:
The mix needs to be very cold! It can take 5 or more hours to get from hot custard to the same temp as your fridge. Stirring during the cooling process can speed things up.
If you add a little alcohol to your sorbets they won’t develop a icy texture. The alcohol will keep them smoother and stop them from becoming a block of ice. If there is a flavored liqueur that matches the fruit, use that. You can use flavored vodkas as well.
Hard fruits like apples need to be cooked and mashed before freezing. They can turn brown so add some lemon juice to keep them whiter.
You can add a few drops of food coloring to the sorbet while it is freezing to bump up the color a little. Some can look less than appetizing. Apple especially isn’t very pretty.
Cooking can help the flavor and texture of almost any sorbet. The sugar you add to your mixture won’t dissolve without some heat, so either make a simple syrup (equal parts sugar and water boiled for two minutes), or cook the sugar in with the fruit until it dissolves.
Citrus sorbets will have a better flavor if you add some of the zest also. The juice flavors are a little too bland after freezing, but the zest will bump them back up.
If your mixture seems too sweet adding a little lemon or lime juice can help to balance it out.
Mrs. Bull states;
I have made 5 different kinds of ice cream so far using this attachment and I have been completely satisfied with the results. It makes 2 quarts of ice cream which is a good amount so that you don’t have a ton of leftovers sitting in the freezer for weeks but there is still enough to share! I love the fact that it freezes fast and efficiently without the mess and effort of ice and salt! 5 stars!
I hope this review has been helpful for you! Please consider leaving a comment.