The KitchenAid ice cream maker is an attachment for the KitchenAid stand mixer, so it’s pretty important to check that you own said stand mixer in your kitchen before you put your money down and get yourself a KitchenAid ice cream maker.
The thing is, you definitely will want to get one for your own personal use…
The KitchenAid ice cream maker can make up to a maximum of 2 quarts of fresh ice cream but if that’s not up to your palette, perhaps you would be interested in making either sorbet or frozen yoghurt in just under 25 minutes right in the comfort of your own home as well. The only preparation that you will have to do beforehand is to stick the freeze owl into the freezer the day before (approximately 18 hours).
The KitchenAid ice cream maker is roughly 11 inches on all sides and weighs just 7 pounds, making it pretty cheap to ship anywhere across the country. The freeze bowl is a double-walled sealed mixing bowl which contains liquid that could be repeatedly frozen between the walls…
An awesome benefit about converting your KitchenAid stand mixer into a KitchenAid ice cream maker is that you will still be able to utilize the power and consistency of the KitchenAid stand mixer. Gone are the days where you would have to use hand cranked ice-and-salt ice cream makers to making messy ice cream as all that is needed is to pour your batter into your freeze bowl and run it through the KitchenAid ice cream maker.
When using your KitchenAid ice cream maker, the first thing you would want to do is to freeze your freeze bowl (pun not intended) and the next thing you would want to do after that is to make either a mixture of ice cream custard or a fruit mix if you’re planning on making sorbet. Once the bowl has been frozen and your mixture is complete, assemble the frozen bowl including the plastic paddle (which will come with your KitchenAid ice cream maker unit) on to the KitchenAid stand mixer.
You should then turn on the mixer to rotate at its lowest speed while you slowly add the custard. As the plastic paddle rotates around the bowl, watch the texture and marvel at the soft-serve consistency. Once you are satisfied with the frozen-like texture of your mix, transfer the semi-frozen liquid into a bowl with a laid and freeze it until it is firm.
In the event that you are utilizing your KitchenAid ice cream maker to make a sorbet, cool the mix in the fridge for a few hours before pouring it in the freezer bowl to be mixed. Following that, pass the frozen product through a blender rather than a food processor to get a smoother puree texture.
Next, you will be glad to know that cleaning up your KitchenAid ice cream maker is a walk in the park as the dasher, adapter ring and drive assembly are all dishwasher-safe. The freeze bowl on the other hand should be hand washed only with warm water and mild detergent.
Tips for Beginners
For first time KitchenAid ice cream maker users, we recommend that you first do a dry run by practising how to assemble the freeze bowl and plastic paddle unto the KitchenAid stand mixer. This way, you will save plenty of time and remain stress-free during the ice cream making process. Also, while the KitchenAid manual suggests that the freeze bowl be frozen for 18 hours, it is safe to say that the longer you freeze it, the easier it is to work with your ice-cream while it is being mixed. You should also take note that ice cream expands as it cools, so be careful not to be too liberal when making your ice cream. Large quantities of ice cream mix may lead to an overflow during the mixing process! We suggest that you half your quantities to be safe.
Furthermore, adding too much mix into the bowl at one time also means that it will take longer for your ice-cream to set. Instead of pouring in two-quarts at one time, try pouring in one-quart per session.
However, you wouldn’t want to pour in too little of the mix either as a tiny quantity will not allow the plastic paddle to fully mix the entire batch properly…
The KitchenAid ice cream maker comes with plenty of recipes involving egg yolk, which works great. However, think twice before you throw away the egg whites as those can be made into meringue or omelettes. Try to take it easy when it comes to adding the sugar as well as freezing already enhances the taste of your ice cream or sorbet, and you wouldn’t want to end up with a big batch of dessert that is much too sweet.