Kitchenaid Ice Cream Maker Attachment

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2200 of 2209 people found the following review helpful.
Great Ice Cream Maker
By Not my real name
I purchased this after reading a lot of reviews. My choice was based on a number of factors. I have owned a hand-crank, ice-and-salt ice cream maker in the past – it made outstanding ice cream but was messy; I didn’t want yet another appliance that I had to find where to store; and I have owned and liked my KitchenAid stand mixer for a number of years.

This is basically a double-walled, sealed mixing bowl, with the space inside the walls filled with numerous liquid (presumably like the refreezable ice packs). It comes with plastic paddle. The basic steps are:
1 Freeze the bowl (I keep mine in the freezer)
2 Make and cool an ice cream custard, or a fruit mix for sorbet
3 Assemble the frozen bowl and the plastic paddle on the stand mixer
4 Switch the mixer on lowest speed, add the custard
5 Let the mixer stir the mix until it freezes (to a “soft serve” consistency)
6 Transfer the ice cream to a bowl with a lid, and freeze until firm

Here are my comments:

First, take a black marker and obliterate all the nutritional info regarding the recipes in the instruction book. We know that ice cream is full of fat and sugar — that’s why we like it! We don’t need reminding.

* Try a arid run to assemble the bowl and paddle. This is designed to fit a heap of models of KitchenAid mixers, and it’s not obvious. You don’t want to be figuring this out when you are ready to make your basi batch.
* Freeze the bowl for longer than the suggested 18 hours
* MAKE HALF QUANTITIES: the two-quart recipes fill the bowl, and I had a couple of overflows as the ice cream elaborates as it cools.
* Also, filling the bowl means that the ice cream takes longer to freeze. The firstborn time I tried this, it didn’t freeze as the bowl had not been frozen long sufficient to handle the two quarts.
* Get a good recipe to use up the egg whites. I make meringue from the New York Times Cook Book. I guess an omelet would be good too.
* There’s fault in the instruction book. In one place it proposes adding the fruit, nuts etc half way through the freezing process, and in another place it proposes adding these ingredients at the end of the mixing cycle.
* Use sufficient mix (custard or fruit puree) to at least fill half of the bowl — this way the paddle will mix the entire batch.
* Remember that freezing enhances the sweet taste — so do not over sweeten the mix before you freeze, other than as supposed or expected the ice cream or sorbet will be too sweet.
* If you’re making a fruit puree for sorbet, a blender makes a *MUCH* smoother puree than a feed processor. I think this makes a divergence in the texture of the final sorbet.
* After preparation, you need to cool the custard or puree in the fridge for a few hours. Use a jug that has a decent pouring lip: this will make it much having little affect to pour into the freezer bowl than if you just use a regular mixing bowl.
* There is very little space amongst the edge of the bowl and the paddle — this may mean a mess when you fill the bowl. It **really** needs a pouring spout designed to fit
* Getting the semi-frozen desert out of the bowl may be messy – there is no handle on the bowl and it has smooth, slippery sides.
* Use a container for the final freezing that has a little air space after you fill with the semi-frozen ice cream — this allows for further and added elaboration of the desert, and prevents the need to squash the final product into the bowl.
* I’ve used recipes from The New York Times Cookbook and Fine Cooking magazine — all delicious, better than store bought, and more or less dissimilar than the regular recipes for vanilla, cookies and cream, etc.
* Use the freshest eggs you may find — not the ones that have been sitting in the fridge door for a month

Update February 2008
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Thanks very much to all the kind remarks that folks have left. For those of you who haven’t read the remarks on this review: it’s suitable taking a few minutes to do so as a lot of of the commenters have further and added suggestions and ideas.

Update December 2009
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A couple of the recent remarks have asked whether the inside of the bowl is aluminum or non-stick. It *appears* to be metallic, but with plastics these days, it’s anybody’s guess. It is light gray so could be aluminum, but I’d wager that it is a heap of sort of alloy. It is unquestionably NOT the type of non-stick found in Teflon-type frying pans.

BTW – I’ve had this for closely four years and am still loving it. Long term durability seems to be good.

538 of 551 persons found the following review helpful.
My wife tried to murder me with this!
By Michael Trotman
I think my wife is attempting to murder me with this KitchenAid Ice Cream Maker Attachment! She purchased this for me for Christmas along with the Ben and Jerry’s Ice Cream Recipe book knowing full well that I would become obsessed with attempting all of the recipes. I’m on the third batch (Cherry Garcia, Coffee Chip, Chocolate Chocolate Chip) and I may already feel my heart decelerating down. I may scarcely make it to the mailbox without getting winded. Luckily I realized her dastardly plot before having an ice cream overdose induced myocardial infarction. She almost got away with it as not any person would have suspected her. The paramedics would have just thought I was another fat pig who overdosed on ice cream.

This is so easy to use you may also find yourself overstocked with fresh quarts of the best ice cream you ever tasted. Follow the recipes in Ben and Jerry’s book and conservatively follow the directions that come with the churn and you’ll make great ice cream each time. As the other reviewers have mentioned, it is necessary to grant the ice cream to “ripen” before serving. This is not a requisite that is distinctive to this churn by the way. This is necessary with other churns as well. So be patient, plan ahead, get creative, and enjoy.

347 of 360 people found the following review helpful.
Makes outstanding ice cream
By Dianne A. Pacheco
My friend purchased this and told me with regards to it. I have made 4 batches so far and all have tasted great. Granted it does not make the ice cream hard in the half hour but to a soft serve consistency. I commonly put it in the freezer for a half hour before serving. I only cool the ingredients for an hour- but I also do not use the recipe that requires cooking. I use 2 cups heavy cream, 2 cups half and half and 1 cup whole milk with 3/4 cup sugar and 3 tsp vanilla with a half cup of cocoa. As far as having to freeze the container for 15 hours I just keep it in the freezer so it is always ready so I don’t have to plan ahead. Both my friend and I are very pleased. The icecream does not get ice crystals like a former cheap maker I had.

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