Ingredients
Equipment
Method
- Place your KitchenAid ice cream maker bowl in the freezer for at least 24 hours before you plan to make ice cream.
- Pour 2 cups of cold heavy cream and 1 cup of cold whole milk into a clean mixing bowl.
- Whisk in 3/4 cup of granulated sugar and 1/4 teaspoon of salt until the sugar dissolves completely.
- Add 2 teaspoons of vanilla extract to the mixture and whisk it in thoroughly.
- Take your frozen bowl attachment out of the freezer right before you're ready to churn.
- Secure the flat paddle attachment to your KitchenAid mixer and fit the frozen bowl onto the mixer base.
- Pour the ice cream mixture into the frozen bowl and turn the mixer to medium speed.
- Continue churning for 20 to 25 minutes until the ice cream reaches soft-serve consistency with a scoopable texture.
- Once your ice cream reaches the desired texture, stop the mixer and scoop the ice cream into a freezer-safe container.
- Cover your container and place it in the freezer for at least 4 hours or overnight for the ice cream to firm up to scooping consistency.
Notes
Always freeze your bowl attachment the night before you plan to make ice cream; a half-frozen bowl won't churn efficiently. Add mix-ins like cookie pieces or fruit during the last 2 to 3 minutes of churning. Use your ice cream within 2 weeks of making it for the best texture and flavor. Let scooped ice cream sit on the counter for 2 to 3 minutes before eating if it's too hard straight from the freezer.