Go Back Email Link
+ servings
Loaf pan filled with homemade vanilla ice cream and scooped out vanilla icecream. With pink ice cream cones alongside.

Copycat KitchenAid Vanilla Ice Cream with Eggs

Nora
This remarkable vanilla ice cream is quick and easy to prepare with your Kitchen Aid Icecream Attachment! Its creamy consistency, the distinctly intense, and, at the same time, delightful vanilla ice cream flavor will make your heart beat faster!
5 from 89 votes
Prep Time 40 mins
Cook Time 15 mins
Freezing 8 hrs
Total Time 8 hrs 55 mins
Course Dessert, Ice Cream, Snack
Cuisine European
Servings 6 servings
Calories 305 kcal

Equipment

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.

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.

Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!
Keyword homemade vanilla ice cream, kitchenaid vanilla ice cream, kitchenaid vanilla ice cream recipe, kitchenaid vanilla ice cream recipe with eggs, vanilla ice cream
Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1serving | Calories: 305kcal | Carbohydrates: 21g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 193mg | Sodium: 39mg | Potassium: 139mg | Sugar: 21g | Vitamin A: 996IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg