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+ 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

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!
4.99 from 95 votes
Prep Time 40 minutes
Cook Time 15 minutes
Freezing 8 hours
Total Time 8 hours 55 minutes
Course Dessert, Ice Cream, Snack
Cuisine European
Servings 6 servings
Calories 305 kcal



  • 1 Vanilla bean fresh - using vanilla extract is not recommended in this recipe
  • 1 ¼ cups Milk with a high percentage of fat!
  • 4 Egg yolk
  • ½ cups Granulated sugar
  • 1 ¼ cups 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.
    1 Vanilla bean
  • Then place the vanilla pulp and the pod in a small saucepan and pour in the milk.
    1 ¼ cups 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.
    4 Egg yolk, ½ cups Granulated sugar
  • 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.
    1 ¼ cups 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.
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Keyword homemade vanilla ice cream, kitchenaid vanilla ice cream, kitchenaid vanilla ice cream recipe, kitchenaid vanilla ice cream recipe with eggs, vanilla ice cream
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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
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