Keep Your Cool With Frozen Treats From a KitchenAid Stand Mixer Ice Cream Maker Accessory
With summer approaching and the mercury climbing, it’s obvious the ice cream days of 2013 have arrived. While we believe any time is the right time for a delicious, frozen treat – especially if it’s homemade – the dog days are perfectly suited for a refreshingly cold snack like ice cream or frozen yogurt.
Thanks to a promotion KitchenAid ran earlier this year, some of us here at KaTom and probably many of you out there in Internet world are now the proud owners of a new ice cream maker accessory that turns your beautiful KitchenAid stand mixer into a beautiful frozen dessert machine. We have no doubt that will come in handy many times as we sweat through the coming summer.
This ice cream maker accessory is so easy to use. All you have to do is freeze the bowl, then fill it with up to 2 quarts of your favorite ice cream or frozen yogurt recipe. Attach the included dasher to your KitchenAid stand mixer, then let it run until the proper consistency is reached. The ice cream maker even comes with some guidelines that let you know about how long that will be.
To get everyone ready to put that handy new tool to use, we’ve scoured the web for some delicious-sounding homemade ice cream and frozen yogurt recipes. We hope you enjoy and let us know how they come out if you give them a try!
|Old-Fashioned Cocoa Ice Cream Recipe||Dark Chocolate Peanut Butter Ice Cream Recipe||Creamy Blackberry Frozen Yogurt Recipe|
|Mint Chocolate Chip Ice Cream Recipe||Bacon Ice Cream Recipe||Brown Butter Ice Cream Recipe|
- 1/4 cup powdered unsweetened cocoa
- 1/2 cup sugar
- 1/4 water
- 1/4 tsp. salt
- 4 cups half and half (or 2 cups cream and 2 cups whole milk)
- 2 egg yolks, lightly beaten
- 1 tsp. vanilla
Whisk the cocoa, sugar, water, and salt together in a 2-quart saucepan. Heat over medium heat until boiling, then simmer for 2 minutes. Whisk in the half and half, and heat just until bubbles appear around the edges. In a separate bowl, pour a cup of the cream mixture into the egg yolks and whisk until tempered, then add to the pan. Cook, stirring constantly, over low-medium heat until it reaches a temperature of 170 degrees F.
Chill overnight and then process with your KitchenAid stand mixer ice cream maker accessory. For even more of that hot chocolate gone icy flavor, try adding in some mini marshmallows or drizzling marshmallow fluff into the mix a few minutes before it’s finished processing.
From The Kitchn
- 2 oz. unsweetened chocolate
- 1/3 cup dutch-process cocoa powder
- 1 & 1/2 cups milk
- 2 eggs
- 1 cup sugar
- 1 cup heavy cream
- 1 tsp. vanilla
- 1/2 cup smooth peanut butter
(This ice cream is made with uncooked eggs, so if you feel uneasy about that or are serving to someone with a compromised immune system, try using pasteurized eggs.)
Using a double boiler or a heatproof bowl over a pot, melt the unsweetened chocolate over simmering (not boiling) water. Gradually add the cocoa; the mixture may clump up in the whisk. Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth. Remove from heat and let cool several minutes.
Use the wire whisk attachment for your KitchenAid stand mixer to whisk the eggs until light and fluffy, 1-2 minutes. Add the sugar, a little at a time, whisking constantly. Once all the sugar has been added, whisk 1 minute more. Add the cream and vanilla, then whisk to combine.
Pour the chocolate mixture into the cream mixture and stir. Cover and refrigerate a few hours or overnight.
Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth.
Add this back into the main mixture and stir, then pour it into your KitchenAid stand mixer ice cream maker accessory and process as recommended in directions included with set. Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.
From Bake at 350
- 3 cups fresh blackberries 3 cups yogurt cheese (or Greek yogurt)
- 1 (14-oz.) can sweetened condensed milk
In a blender, puree the blackberries with the sweetened condensed milk. In a medium bowl, mix the puree with the yogurt cheese.
Pour the mixture into your KitchenAid ice cream maker accessory and follow the manufacturer’s directions for processing.
From Kitchen Corners
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 1 tsp. peppermint oil
- 3 ounces chocolate-mint candies, coarsely chopped
Place the half-and-half and the heavy cream into a medium saucepan and warm over medium heat. Bring the mixture just to a simmer, stirring occasionally, then remove from the heat.
Using the wire whisk attachment and your KitchenAid stand mixer, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, and has reached 170-175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and, once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
Pour the mixture into your KitchenAid stand mixer ice cream maker accessory. Add the chopped candies and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
From Alton Brown and Food Network
- 1/4 pound bacon, raw, roughly chopped
- 2 cups half & half (substitute whipping cream for richer ice cream)
- 2 cups milk
- 1/2 cup light corn syrup
- 1/4 cup brown sugar, light, packed
In a medium saucepan over medium-high heat, combine bacon, half and half, milk, corn syrup, and sugar. Bring to a simmer, stirring to dissolve the sugar. Reduce to maintain a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove from heat, cover, and set aside to steep until a deep bacon flavor develops, 10 to 20 minutes. Strain through a medium-mesh strainer and set aside to cool to room temperature. Cover and refrigerate until thoroughly chilled.
Place in your KitchenAid stand mixer ice cream maker accessory and process according to directions.
From America’s Pork Producers
And Top Chef All-Stars winner Richard Blais
- 1 cup unsalted butter (2 sticks), cut into small pieces
- 2 cups milk
- 1 1/2 cups heavy cream
- 1 tbsp. cornstarch
- 2/3 cup sugar
- 2 tbsp. corn syrup
- 1/2 tsp. vanilla
- 1/2 tsp. flaky sea salt
Place the butter in a wide stainless steel skillet over medium heat. Let the butter melt, then let it cook, swirling the pan occasionally, until the butter is quite brown and smells toasted. Remove from the heat and let cool.
Mix the milk and cream in a heavy saucepan. Measure out 2-3 tablespoons of the milk and pour it into a separate bowl, then whisk in the cornstarch. Set aside.
Whisk the sugar and corn syrup into the milk mixture in the saucepan, and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved, being careful not to let the milk boil over. Simmer lightly for about 5 minutes, then pour in the milk and cornstarch mixture and whisk to combine. Return to the heat and cook, stirring, for about one minute. Remove from the heat.
Combine the cooked milk mixture with the cooled brown butter in a blender or food processor. Carefully blend at high speed (hold the lid on with a towel!) until completely mixed and emulsified. Add in the vanilla and blend for another 30 seconds.
Cool the milk and butter mixture in the fridge for at least two hours, or overnight. Freeze in your KitchenAid stand mixer ice cream maker accessory according to instructions. Add the salt into the ice cream maker in the last few minutes of churning.
Pack into a freezer container and cover the top of the ice cream with plastic wrap or wax paper. Freeze for at least two hours before serving.
From The Kitchn