How To Use KitchenAid Ice Cream Makers — Ice Cream Lessons from The Kitchn

(Image credit: Joe Lingeman)

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Keep this close by while you make the ice cream base.”,”image”:{“id”:”ff080e0b556687dc46e4ad5c7b1dab149f97df59″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:06.970-04:00″,”updated_at”:”2017-06-09T14:57:06.970-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_3937_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”6dac561d734c82dcb1a7b6cd427166ab33c1dc81″,”caption”:”\u003cb\u003eInfuse the half-and-half with coffee. \u003c/b\u003ePlace the half-and-half and coffee in a medium saucepan and bring to a simmer over medium. Remove from the heat, cover, and steep for 10 minutes.”,”image”:{“id”:”6dac561d734c82dcb1a7b6cd427166ab33c1dc81″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:07.015-04:00″,”updated_at”:”2017-06-09T14:57:07.015-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_3943_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3e0ee46683a6f5c42a6dd5223b09721f4c8ae450″,”caption”:”\u003cb\u003eWhisk the yolks and sugar until pale lemon-yellow colored. \u003c/b\u003ePlace the yolks and the sugar in a medium bowl. Whisk until combined — at first the mixture will be very thick and dark yellow, then it will smooth out and lighten to a pale lemon-yellow color.”,”image”:{“id”:”3e0ee46683a6f5c42a6dd5223b09721f4c8ae450″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:06.963-04:00″,”updated_at”:”2017-06-09T14:57:06.963-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_3936_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”e8e00748601faaff0470a63ab131fda021b5f78f”,”caption”:”\u003cb\u003eTemper the egg-sugar mixture with 1 cup of coffee milk. \u003c/b\u003eScoop out about 1 cup of hot coffee mixture (no need to be exact). Slowly pour it into the egg-sugar mixture while whisking. This warms the eggs and prevents them from curdling in the next step.”,”image”:{“id”:”e8e00748601faaff0470a63ab131fda021b5f78f”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:07.016-04:00″,”updated_at”:”2017-06-09T14:57:07.016-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_3946_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”6bcd4cedda8455a73954e58428bed1157ac0276b”,”caption”:”\u003cb\u003ePour the tempered egg-sugar mixture into the coffee mixture.\u003c/b\u003e Slowly pour the tempered egg-sugar mixture into the saucepan with the remaining coffee milk.”,”image”:{“id”:”6bcd4cedda8455a73954e58428bed1157ac0276b”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:07.101-04:00″,”updated_at”:”2017-06-09T14:57:07.101-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_3955_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”fbf18ffa30a014f71c3433d027f3f5ca9646165e”,”caption”:”\u003cb\u003eCook the ice cream base until thickened.\u003c/b\u003e Return the saucepan to the stove and place over low heat. Stir the mixture slowly but constantly with a rubber spatula, making sure to scrape the bottom and sides of the saucepan, until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.”,”image”:{“id”:”fbf18ffa30a014f71c3433d027f3f5ca9646165e”,”width”:1600,”height”:1067,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:07.071-04:00″,”updated_at”:”2017-06-09T14:57:07.071-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_3972_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”95136d6c6f342dfde15fe67e4cfdee185533d2d9″,”caption”:”\u003cb\u003eStrain the ice cream base into the bowl of the ice water bath.\u003c/b\u003e Pour the ice cream base through the strainer to remove the coffee grounds and any bits of egg that may have curdled.”,”image”:{“id”:”95136d6c6f342dfde15fe67e4cfdee185533d2d9″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:07.071-04:00″,”updated_at”:”2017-06-09T14:57:07.071-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_3978_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b4b899f716202ce5445f0399145e579472f73df2″,”caption”:”\u003cb\u003eChill the ice base completely. \u003c/b\u003eLeave the ice cream base over the ice water bath, stirring occasionally, until completely chilled. This will take about 20 minutes. Alternatively, cover bowl of base with plastic wrap and refrigerate at least 3 hours or up to overnight.”,”image”:{“id”:”b4b899f716202ce5445f0399145e579472f73df2″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:07.120-04:00″,”updated_at”:”2017-06-09T14:57:07.120-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_3983_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”6c6b27d523be8e7e40cacde911c8431a78855d23″,”caption”:”\u003cb\u003eChurn the ice cream at slow speed, takes 20 to 30 minutes\u003c/b\u003e. If using the KitchenAid ice cream attachment, fit the bowl onto the stand mixer. Fit the ice cream dasher (paddle-like attachment), into the bowl, the fit the motor onto the dasher. Turn the mixer onto low speed, then pour the base in. (If using a different ice cream maker, follow the churning instructions for your particular machine.) Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.”,”image”:{“id”:”6c6b27d523be8e7e40cacde911c8431a78855d23″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:07.151-04:00″,”updated_at”:”2017-06-09T14:57:07.151-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_4007_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”c45905636cb7747506c2597c7470b072a976ac7a”,”caption”:”\u003cb\u003eFreeze until hardened, about 4 hours.\u003c/b\u003e Transfer the thickened ice cream to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours.”,”image”:{“id”:”c45905636cb7747506c2597c7470b072a976ac7a”,”width”:1068,”height”:1600,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-06-09T14:57:07.141-04:00″,”updated_at”:”2017-06-09T14:57:07.141-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-06-06_icecream_4070_coffee.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

For over three years, I had an ice cream maker sitting in my basement unused. I know how to (and love) making ice cream bases, but I had one excuse for not using the ice cream maker I had: I didn’t know how to use it. My ice cream maker was actually the ice cream attachment for my KitchenAid stand mixer, but it was a hand-me-down from a test kitchen I worked in and the instructions had long been lost. So in the basement it stayed.

While doing a bunch of research on which new ice cream maker I should buy, I discovered that the KitchenAid ice cream maker is beloved among even professional ice cream makers. It’s only one of few ice cream machines on the market with adjustable speeds. So I set out to figure out how the thing actually works and master my favorite ice cream flavor — coffee — at once.

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