Homestyle vanilla ice cream

Watching the spoon go into the ice cream and soft white curls form around the scoop... time just stood still.

Makes 6-8 serves or approximately 1.5 litres

Ingredients
600ml full cream milk
6 large (800g) or 7 medium large (700g) egg yolks
¾ cup (155g) castor sugar
2 tsp vanilla extract or 1 fresh vanilla bean, spilt in half and seeds removed.
300ml thickened cream (35% milk fat)*

Method
Heat milk in a heavy based, non-stick saucepan, stirring often until very hot and without boiling or scorching milk. Transfer to a jug or bowl with a lip and set aside.

Place egg yolks and sugar into mixer bowl and attach wire whisk. Mix on speed 2 for 1 minute or until thick and sugar has completely dissolved.

Gradually add hot milk and vanilla and mix until well combined. Transfer mixture back to saucepan. Stirring constantly, cook for about 8-10 minutes over a very low heat until mixture thickens and lightly coats back of wooden spoon or silicon spatula. Mixture must not boil or it will curdle, however it will be quite hot and a little steamy. Be patient with this step do not rush making the custard.

Return mixture to mixing bowl. Add cream and mix on speed 1 until thoroughly mixed. Remove bowl, cover and refrigerate until well chilled, about 6-8 hours.

Assemble drive assembly, freezer bowl and dasher (as per instruction book). Transfer chilled mixture to a jug with a pouring lip.

Turn mixture to speed 1 (stir); slowly add cooled custard to freezer bowl. Churn for approximately 20 minutes or until a very firm soft serve ice cream results.

Immediately remove ice cream to serving dishes or transfer to an airtight, sealed container and freeze for 4 hours or until frozen.

Remove ice cream for about 5 minutes before scooping. Homemade ice cream is harder than commercial ice cream so remove from freezer and allow to soften slightly.

Homemade ice cream is best eaten within 4-5 days and must be stored at -18C or in the coldest section of the freezer.

Tips
Please note the texture and flavour of the ice cream does not appear to deteriorate but for food safety standards, the homemade ice cream must be eaten within 4-5 days.

* Thickened cream or whipping cream, not pouring cream, is used for ice cream.

Variations
Add 1 cup chopped fresh strawberries, or cup choc bits or coconut in the last 5 minutes of the churning.

KitchenAid Products used to create this recipe

Stand Mixer
Ice Cream Bowl
Comments (15)
  • lisa  - Vanilla Ice Cream
    Great knowing how to make home ice cream during thest HOT days.....
  • Jo
    Hmmm, yes I agree! – best tip is to keep the ice cream attachment in the freezer’ ready to go’….
  • Joy Cabatingan  - Recipe booklet
    Hi! I misplaced my ice cream recipe booklet that came with the unit. Where can I order one?
  • Nicole
    Hi Joy,

    You can download the manual from our website here: http://www.kitchenaid.com.au/NZZInvDocs/90255.pdf. If you have any further inquiries, please contact our customer service team: enquiries@petermcinnes.com.au
  • Michelle  - Vanilla ice cream - churn time
    Hi
    I just made the vanilla ice cream following the instructions above. The ice cream only churned for 10mins until it rose up the paddle and the dasher started slipping. There was also a thick layer of ice cream frozen to the sides and bottom of the bowl. Is it possible the bowl and/or mix was too cold?
    Thanks
    Michelle
  • Jo
    Yes I think the chilled mixture was extremely cold. The paddle will slip when the mixture is too thick (at soft serve stage), for it to turn any more. The attachment hub is designed to do this. How was the ice cream? Did you like the result? Please have a peep at my blog on www.askjo.com.au … this month it’s all about ice cream. Also we can chat at length on ask Jo. I look forward to chatting with you soon.
  • Mary  - Ice Cream without egg?
    Do you have a recipe for ice cream made without the eggs?
    Thanks
  • Jennifer  - Thank you, Jo.
    What a success! Perfect tasty creamy ice cream. An excellent recipe that was easy to follow. During the custard stage my mixture got a bit too hot and had some scrambled egg bits, I took the mixture off the fire immediately and used my blitzer which removed all the bits. I cooled the mixture for a few hours. The custard took 20 minutes to get to soft serve stage. Much better tasting than shop ice cream, absolutely divine.
  • Jo
    Hi Mary,

    The ice cream recipes on the KitchenAid website all have egg. You can enjoy many of the sorbets (some have egg white which creates a smoother softer texture - just LEAVE this egg white step out).

    You will find egg free ice cream recipes on the internet. Generally egg free ice creams are made with a higher amount of cream. You use a double and single cream and will need to increase the sugar a little to help prevent ice crystals.

    All mixtures as long as they are extremely chilled will churn and firm - the end results can vary in regard to the smoothness and silky texture achieved, hope this helps. You can also chat with me any time on www.askjo.com.au.
  • Kate  - mint icecream?
    Hi Jo
    My ice-cream bowl is on its way in the post and I cant wait to use it, I just wanted to know could I flavour this to mint ice-cream? If so what should I add and how much please. Also I have just brought my kitchen aid artisan mixer and wanted to know if I buy a glass bowl will it fit my mixer?
  • Jo
    Add mint to the custard mixture and allow it to infuse. Allow it to chill then discard (the mint) before churning. I recently made a rosemary basil and black pepper ice cream – it was delicious!

    The glass bowl will fit your mixer.
  • Penny  - Thank you! xx
    Hi there,

    This is my first time making ice cream! :D And I just wanted to thank you all for the tips and the recipe. I'll be trying it out later on today!! ~ Will let you know how it goes :)

    xx Penny
  • Bec  - Add Vanilla Bean seeds or not?
    Hi Jo,
    I notice the recipe says seeds removed but many other recipes say to add the seeds and the beans? Just wondering what you recommend - using just the bean? Or scraping out the seeds and adding them too? Thanks, Bec
  • JO
    Hi Bec,
    Sorry this has confused you. You split the bean in half and scrape out the seeds. It’s the seeds you then add to the custard mixture. I dry my pods and then grind them up in the food processor to make vanilla powder. You can chat with me anytime about recipes on askjo.com.au
  • Herobrinehawk  - Great
    Look forward to making this.

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