Homemade vanilla ice cream is the best thing you can have at home, especially on a hot day! This particular one is the best homemade ice cream you'll ever have!
A handy basic recipe from which you can also make other flavors of ice cream.
And with this fantastic copycat vanilla ice cream recipe from KitchenAid, you'll be at the top of your game!
Why you'll love this KitchenAid Vanilla Ice cream
This remarkable vanilla ice cream is quick and easy to prepare with your KitchenAid Ice cream Attachment!
Its creamy consistency, the distinctly intense, and, at the same time, delightful vanilla ice cream flavor will make your heart beat faster!
A joy for allergy sufferers! This gelato is fructose-free and gluten-free!
Now you'll always have delicious ice at home that you can use to make or refine other desserts!
You might wanna
- Spoon your homemade vanilla ice cream in a cup with whipped cream and chocolate sauce,
- mix it into a delicious iced coffee,
- create a delicious milkshake,
- or use it as a filling for original Austrian ice cream pancakes.
- Vanilla bean (fresh) - using vanilla extract is not recommended in this recipe
- Milk - high percentage of fat
- Egg yolk - save or freeze the leftover egg whites. You can use them later for cake, cookies, or a delicious pavlova!
- Granulated sugar
- Heavy cream - with a high percentage of fat! Please don't use a skinny one!
See the recipe card for quantities.
Take a cutting board and a sharp knife and cut the vanilla bean lengthwise. Carefully scrape out the seeds.
Then place the seeds and the pod in a small saucepan and pour in the milk.
Now bring the milk vanilla mixture to a boil! It is essential to remove the pot from the stove immediately as soon as the milk boils.
Cover the pot with a pot lid or, like I did, simply with a small plate afterward. Both work well.
Now let the mixture sit and steep, covered, for 30 minutes.
While the vanilla milk mixture is steeping, separate the eggs.
Save or freeze any egg whites you have left over. Frozen egg whites will last up to 10 months in the freezer!
In the mixing bowl of your food processor, add the egg yolks and granulated sugar and whisk to combine.
With the KitchenKitchenAid mixer, beat on speed 6.
Once the mixture is pale and thick, it's the way you want it.
Now bring the milk vanilla mixture back to a boil after the 30 minutes have passed. Take it off the heat and pour it into the mixing bowl of your food processor.
Whip the mixture until smooth (KitchenAid speed 4).
It's a bit of a back and forth with this recipe, as you keep boiling and thickening the ingredients repeatedly.
Now rinse out the saucepan you used earlier and add the vanilla cream you prepared in the last step.
Stir the mixture on medium-low heat until the cream thickens and sticks to the back of a wooden spoon. Be careful not to bring the mixture to a boil.
Once the cream has a thick consistency, strain it through a sieve into a sealable bowl.
You can also use a regular mixing bowl and cover it with plastic wrap.
The purpose of the covering is to prevent skin from forming as the mixture cools. Set the covered mixture aside and let it cool.
Once the cream has cooled down entirely, stir in the heavy cream.
Afterward, it is time to use the KitchenAid ice cream maker attachment.
Place the KitchenAid freezer bowl in your KitchenAid machine and place the dasher. Once everything is prepared, you're ready to go.
Empty the prepared ice cream batter into the freezer bowl and switch to level 2.
Let the dasher whip the cream until the mixture is almost solid. Once the ice reaches the right consistency, turn off the machine and pour the vanilla ice into a freezer container.
Please place it in the freezer overnight so that your vanilla ice is well chilled.
Before serving the next day, please place it in the fridge for 20 minutes. There it will soften a bit and be perfect for spooning!
Serve this delicacy in a sundae with chocolate sauce and whipped cream or in pink ice cream cones for the delight of little gourmets!
What a treat! It is so much better than a store-bought ice cream! Yum!
- Small saucepan
- KitchenAid Ice cream Attachment
- Freezer safe container - can also be a loaf pan
- Mixing bowl with a lid or mixing bowl and cling film for covering
- Bowls for separating the eggs
- Mesh strainer
- Wooden spoon
- Kitchen knife
- Cutting board
Since you use fresh eggs, you should store the ice cream for a maximum of one to two weeks, just to be on the safe side.
💭 Top tip
Especially in the production of ice cream, it is important not to use low-fat products. The fat is needed to get the right consistency!
Yes! You can easily double this recipe!
Vanilla is the fruit of an orchid plant, and looks like a dark brown bean pod that is long and skinny. Vanilla orchids are grown in tropical climates, and the majority of the world’s supply comes from Madagascar. Vanilla is enjoyed in many forms, especially to add flavor to frosting, ice cream, and a variety of desserts.
The vanilla bean is normally used to make vanilla extract or vanilla paste, both of which are easily found in most grocery stores. Pure vanilla extract is made from real vanilla beans while imitation vanilla extract uses artificial vanillin flavoring.
If your ice cream equipment and the batter are properly prepared, no longer than a 30-minute mark is recommended. After 30 minutes your batter can start melting and your ice cream maker can lose its cold state. Typically the ice cream churns within 25 minutes.
Many people notice that homemade ice cream freezes harder than store-bought ice cream. That's often caused by ice crystals that are too large. These can form if your mixture is not cold enough or if it's not churned fast enough in the machine.
Try chilling the mix for 30 minutes to an hour (or more) and see if that helps. Since the machines vary so much it may take some experimentation to find the right approach for your system as well. Adding too much sugar or reducing the fat with different versions of cream or milk can also harden the ice cream.
Finally, ice cream stored in a deep freezer will be more solid than if it's in a refrigerator's freezer. If you're storing lots of ice cream, transfer a pint to the fridge unit about a day before eating. Setting hard ice cream out on the counter for five to 15 minutes makes it easier to scoop, too.
Many ice-cream recipes use egg yolks for flavor and color, and the egg custard helps prevent ice crystallization, which makes it creamier. In egg-free ice-cream recipes, you can get that same creaminess by choosing whole milk.
While any kind of milk will work, the extra butterfat in whole milk helps retain the texture of your ice cream while it's stored in the freezer. For example, after two days in the freezer, an ice cream made with 1 percent milk can become a little too icy. While it still tastes great, the texture might be a bit of a disappointment.
🤎 You might also like
Copycat KitchenAid Vanilla Ice Cream with Eggs
- Small Saucepan
- Mixing bowl with a lid or mixing bowl and cling film for covering
- Mixing bowls for separating the eggs
- Mesh strainer
- Wooden spoon
- 1 Vanilla bean fresh - using vanilla extract is not recommended in this recipe
- 300 ml Milk with a high percentage of fat!
- 4 Egg yolk
- 100 g Granulated sugar
- 300 ml Heavy cream with a high percentage of fat!
- Take a cutting board and a sharp knife and cut the vanilla bean lengthwise. Carefully scrape out the seeds.
- Then place the seeds and the pod in a small saucepan and pour in the milk.
- Bring the milk vanilla mixture to a boil! Remove the pot from the stove immediately as soon as the milk boils.
- Cover the pot with a pot lid or a small plate afterward.
- Now let the mixture sit and steep, covered, for 30 minutes.
- While the vanilla milk mixture is steeping, separate the eggs.
- In the mixing bowl of your food processor, add the egg yolks and granulated sugar and whisk until the mixture is pale and thick.
- Now bring the milk vanilla mixture back to a boil.
- Take it off the heat and pour it into the mixing bowl of your food processor.
- Whip the mixture until smooth (KitchenAid speed 4).
- Now rinse out the saucepan you used earlier and add the vanilla cream you prepared in the last step.
- Stir the mixture on medium-low heat until the cream thickens and sticks to the back of a wooden spoon.
- Once the cream has a thick consistency, pour it into a sealable bowl.
- Set the covered mixture aside and let it cool.
- Once the cream has cooled down entirely, stir in the heavy cream.
- Empty the prepared ice cream batter into the KitchenAid freezer bowl and switch to level 2.
- Let the dasher whip the prepared ice cream batter until the mixture is almost solid.
- Pour the vanilla ice into a freezer container.
- Please place it in the freezer overnight so that your vanilla ice is well chilled.
- Before serving the next day, please place it in the fridge for 20 minutes.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove