A few days ago I told you about my experience with Kitchen Aid . If you read the article, you will know that I am totally satisfied with this machine .

The latest accessory I have purchased is the ice cream maker (the Kitchenaid ice cream accessory ), and the truth is that I am loving it. I have used it to prepare some healthy and refreshing fruit slushies and also this vanilla ice cream that has nothing to envy of the commercial ones. Plus, by making our own ice cream, we know exactly what we're eating. No additives or preservatives and we can also control the amount of sugar we use... So there are no excuses not to dare to prepare homemade ice cream!

I recommend preparing homemade ice cream in small quantities, since if we keep it in the freezer for a long time, it will crystallize and its texture will not be as appetizing.


320 g whole milk

1 vanilla pod

130 g sugar

4 yolks

1 pinch of salt

400 ml cream 35% mg


1. In a saucepan we put the milk. We open the vanilla pod and scrape out the seeds with a knife. We add them to the milk along with the pod.

2. Bring the milk to a boil and remove it from the heat. We let it infuse for 30 minutes.

3. In a bowl, mix the yolks, sugar and salt.

4. We remove the vanilla pod from the milk and pour it into the bowl where we have mixed the yolks.

5. Return everything to the saucepan and heat over low heat, stirring with a silicone spatula until the mixture reaches 80º. Be careful not to let it boil or it will cut you.

6. Remove from the heat and add the cream. We let it cool and store it well covered in the refrigerator until the next day.

7. Put the Kitchen Aid ice cream maker in the freezer. Remember that it must cool for at least 15 hours before using it.

8. The next day, mount the ice cream maker on the KA and pour the mixture to prepare your ice cream. Let butter on low speed for about 15 to 20 minutes. You will see how the ice cream acquires an absolutely wonderful creamy texture.

9. Pour the ice cream into a container and keep it in the freezer for 1 or 2 hours. In this way, you will end up getting the right texture.


Silvia said:

Fabulosa la receta, sale el helado riquisimo, nunca me habia salido tan rico, cremoso y sin cristalizar. Muchas gracias!! Voy probando los demas y me nos encanta a toda la famili!

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