Kitchenaid Vanilla Ice Cream
This KitchenAid Vanilla Ice Cream Recipe delivers rich, creamy homemade vanilla ice cream with minimal effort. With a few simple ingredients, such as heavy cream, milk, sugar, and vanilla extract, you can create a smooth and indulgent treat that rivals any store-bought version. Using the KitchenAid stand mixer with the ice cream maker attachment, the process is streamlined, making it a fun and easy way to enjoy a classic dessert at home. Whether served plain or with your favorite toppings, this homemade ice cream is a crowd-pleaser.
Equipment
- KitchenAid Stand Mixer
- KitchenAid Ice Cream Maker Attachment
- Mixing bowl
- Whisk or Hand Mixer
- Measuring cups & spoons
- Spatula
- Airtight container
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- ⅛ teaspoon Salt
- 4 large Egg Yolks optional
Instructions
Prepare the Ice Cream Maker Attachment
- Freeze the KitchenAid ice cream bowl for at least 15 hours before using.
- Clean and dry all tools and equipment.
Make the Ice Cream Base
- In a mixing bowl, combine heavy cream, whole milk, sugar, vanilla extract, and salt. Whisk until the sugar dissolves.
- (Optional for a custard base): Heat the mixture in a saucepan, then gradually temper and cook the egg yolks with the warm milk mixture. Strain the custard through a fine sieve.
Chill the Mixture
- Cover the bowl with plastic wrap, pressing it onto the surface of the mixture to prevent a skin.
- Refrigerate for 2–4 hours (or overnight).
Churn the Ice Cream
- Attach the frozen ice cream bowl to the KitchenAid stand mixer.
- Turn the mixer to lowest speed and slowly pour the chilled mixture into the bowl.
- Churn for 20–30 minutes until the ice cream reaches a soft-serve consistency.
Freeze for a Firmer Texture
- Transfer the ice cream to an airtight container and smooth the top with a spatula.
- Freeze for at least 2 hours or until firm.
Serve
- Let the ice cream sit at room temperature for 5 minutes to soften slightly before serving.
Notes
- Egg Yolks: The egg yolks in the custard base create a creamier texture. If you prefer a lighter, simpler version, skip the yolks.
- Chilling Time: The mixture needs to be chilled thoroughly before churning for the best consistency. Aim for overnight chilling for the smoothest results.
- Mix-Ins: Feel free to add chocolate chips, crushed cookies, or fresh fruit during the last 5 minutes of churning.
- Storage: Store ice cream in an airtight container in the freezer for up to 2 weeks. Press plastic wrap against the surface before sealing to prevent freezer burn.