Here we go – #1. I’ll write later about the tips and tricks for using your KitchenAid ice cream maker that I’ve learned so far, but this is the uneventful story of my first batch of ice cream:
Since we usually keep whole milk around the house, I knew that I wanted one that used that. Keeping it simple doesn’t hurt either, so this is what I decided on: http://www.simplyscratch.com/2013/05/vanilla-ice-cream-from-laurens-latest-new-ecookbook.html
It consists of:
1 Cup Whole Milk
2 Cups Heavy Cream
3/4 Cup White Sugar
1 Tbsp Vanilla
A pinch of Salt (I used Kosher Salt)
Mix all of the ingredients together, and put it into the frozen ice cream maker bowl. Let it churn for 20-30 minutes, and scoop it into a container. Freeze it!
(You can’t beat a recipe this easy!)
How Did it Go?
It could not have gone better for a first try.
I used a glass mixing bowl, and while I got a good few spoons of the ice cream batter on the mixer and the counter, it went well.
I had read online that other people cool the ice cream mix in the fridge after mixing it, so I went ahead and let it hang in the fridge for a few hours. I did not re-mix it with my whisk afterward, which I regret!
The mixer mixed, and after 20 minutes, I pulled it out and froze it.
A few notes: I should have let the mixer go longer. The ice cream was good (see below), but it was denser that it could have been.
My family’s response – “We are never buying store-bought ice cream again!!!”.
Enough said. Not only do we love the taste of this simple yet elegant vanilla, but we also love experimenting. So making our own ice cream is a win! On to the next batch!