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.
Jump to:
🥘 Ingredients
- 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.
🔪 Instructions
Step 1
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.
Step 2
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!
You can still use them to make Christmas cookies, egg white cakes, or a good pavlova at a later date!
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).
Step 3
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.
Step 4
Once the cream has cooled down entirely, stir in the whipped 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!
🍽 Equipment
- Small saucepan
- KitchenAid
- 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
🌡️ Storage
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!
🙋🏻 FAQ
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.
Source: suebeehomemaker.com
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.
Source: alyonascooking.com
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.
Source: thespruceeats.com
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.
Source: thespruceeats.com
🤎 You might also like
📖 Recipe
Copycat KitchenAid Vanilla Ice Cream with Eggs
Equipment
- 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
Ingredients
- 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!
Instructions
- 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, strain it through a sieve into a sealable bowl.
- Set the covered mixture aside and let it cool.
- Once the cream has cooled down entirely, stir in the whipped cream.
- Empty the prepared ice cream batter into the KitchenAid freezer bowl and switch to level 2.
- Let the dasher whip the cream 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.
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
Molly Pisula
I love homemade vanilla ice cream, and didn't even realize there was a KitchenAid attachment for this!
Mary O’Brien
You dropped this recipe at the perfect time. I am planning to make this, but in my Cuisanart ice cream machine. Hubby and I I love vanilla bean ice cream!
Nora
I am so happy to hear that! Enjoy!
Freya
Yum! This is creamiest homemade vanilla ice cream I’ve ever tried!
Nora
I am so glad you liked it, Freya!
Lucas
This is how to make ice cream to perfection! Delicious and very detailed recipe.
Nora
Thank you so much, Lucas!
Natalie
I love your recipes and how you explain it all well. Thank you for this lovely kid-friendly ice-cream!
Nora
Thank you for your kind words, Natalie!
Michele Peterson
A great recipe for using up the vanilla beans I got in Tahiti! What an incredible flavour
Kayla DiMaggio
This vanilla ice cream was so easy and delicious! Loved the rich vanilla flavor!
Nora
I am so happy you liked it, Kayla!
Peggy
Thanks for the great recipe. *Shopping for the ice cream attachment NOW*
Jean
I like how easy to make this vanilla ice cream, trivia we eat this in a sandwich. thanks for the recipe.
Oscar
Loved how rich and creamy this vanilla ice cream is. Such intense vanilla flavors and super easy to make. Thanks for the recipe.
Jerika
I love vanilla ice cream!:) I like my vanilla ice cream to have a creamy consistency which this recipe have plus the gelato is fructose-free and gluten-free, which is perfect for me. Thanks!:)
Megan
So creamy and delicious! I just used all cream haha! It was sooo good!
Angela
Vanilla ice cream is my favorite 🙂 thanks for the recipe, summer has started here, it's the perfect time to start making ice cream at home!
Nora
That's so great to hear, Angela! Enjoy! 🙂
Marina
My 3-year-old was thrilled with this recipe. She calls it Navilla ice cream, lol, thanks!
Nora
Oh, so cute! Thank you, Marina!
Gloria
Homemade ice cream is the best. You can make it when you need it. Always fresh and no freezer burns.
Genevieve
Wow Nora this recipe looks incredible! I love making my own homemade ice cream and I have the Kitchenaid Ice Cream maker so I know what I'll be doing this weekend!
Nora
Thank you, Genevieve! Please let me know how it turned out! 🙂