Ally's Sweet and Savory Eats: How to Make Ice Cream with Your KitchenAid Mixer

Thursday, July 10, 2014

How to Make Ice Cream with Your KitchenAid Mixer

 
 
You guys.
 
I'm flippin' ecstatic over this ice cream.  It was super simple to throw together and other than waiting for it to freeze {which was a bit painful}, I can now see myself making this again and again all summer long.
 
I kept it easy this first go around, sticking with good 'ol vanilla.  Next time?  I'd really like to throw in some chopped up candy bars.  Or fresh berries.  Or maybe even a drizzle of caramel and a swirling of nuts?  The possibilities are endless.

 
Okay, here is what you need.
  • A countertop stand mixer {a hand-held mixer would probably work as well}
  • 2 cups of heavy whipping cream
  • 1/2 cup good, local honey
  • 1 T. vanilla extract
Really, that is it!  If you want your kids indulging in the homemade stuff this summer instead of the CRAP stuff in a box {that tastes good, but we all know has a TON of artificial ingredients} then gather up these four items and get to work.

And shall I remind you....you don't need a master's degree to make this.  In fact my three year old helped pour in the ingredients and mix this up with me.  Get your kids involved.  They will ask you fourteen millions times if it is ready yet, but that really is the only hard part of this adventure.

 
Step 1: Pour in 1.5 cups of heavy whipping cream and vanilla extract into the bowl of your mixer.  Attach the whisk attachment.  Whisk the cream for 4-5 minutes on high speed until high peaks form {shown above}.  Put in the fridge to chill.
 
Step 2: In a small saucepan, heat the 1/2 cup of honey on very low heat, just until it is thin and runny.  Pour in the remaining 1 cup of heavy cream, take off the heat, and stir to combine.

 
Step 3:  Pour the honey/cream mixture into the already chilled whipped cream.  Whisk on low until combined {shown above}.
 
Step 4:  Cover with plastic wrap and freeze for 6 hours or until it has the consistency of ice cream.


Could it BE any easier?

I think not.

We dug into this ice cream after dinner for about 3 nights in a row.  Then it was sadly gone.  I need to make more!


KitchenAid Mixer Homemade Ice Cream

Print this Recipe!

2.5 cups heavy cream
1/2 cup honey
1 T. vanilla extract

1. Pour in 1.5 cups of heavy whipping cream and vanilla extract into the bowl of your mixer.  Attach the whisk attachment.  Whisk the cream for 4-5 minutes on high speed until high peaks form {shown above}.  Put in the fridge to chill.
 
2.  In a small saucepan, heat the 1/2 cup of honey on very low heat, just until it is thin and runny.  Pour in the remaining 1 cup of heavy cream, take off the heat, and stir to combine.
 
3.  Pour the honey/cream mixture into the already chilled whipped cream.  Whisk on low until combined {shown above}.
 
4.  Cover with plastic wrap and freeze for 6 hours or until it has the consistency of ice cream.
 
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The kids and I are headed to my parent's today and for the weekend.  I have my 15 year high school class reunion.  Really, 15 years?  Crazy.
 
Do you attend your high school class reunions?
 

3 comments:

  1. Oooh! I tyhink I need to try this! I've been wanting to make homemade ice cream but don't have an ice cream maker. And I don't want to needlessly invest in one if I end up never using it. :)

    ReplyDelete
  2. Stephanie LincecumJuly 14, 2014 at 11:22 AM

    I'm so with you, Sashi! Thanks for posting this, Ally! (Visiting from Homemade Mondays.)

    ReplyDelete
  3. The whole recipe uses 2.5 cups. You first whip the 1.5 cups (step 1) and then add the remaining 1 cup (step 2). Hope that makes sense? And yes, the photo just shows the one carton but you end up using a bit more than that:)

    ReplyDelete