Ice Cream the Kitchen Aid Way!!!

[norgeway]

Donald wanted some home made ice cream so I made some for him, this is a ancient recipe made with a ancient ice cream freezer hooked up to a ancient.."1965" Kitchen Aid

2 cans of Eagle Brand sweetened condensed milk,

1 can evaporated milk

1 cup sugar

2 tablespoons vanilla

finish filling with whole milk, freeze.

 

[norgeway]

This is a

4 quart Kitchen Aid freezer, and a K5A mixer,The old girl gets pretty hot pulling the freezer but it sure does make ice cream firmer than the regular electric freezers...Im sure it has much more power, I also have a 2 quart freezer, I don't use it as its from the 40s and has a wood tub, and is brand new.

 

[supersuds]

Sounds delicious. How long did it take?

 

[mikael3]

It seems like all the Kitchenaid ice cream attachments I have seen were made for older models.  They need something to sit on in order to come up to the correct height, and yours seems to be no exception.  Do you know what model they were actually made for?  Were they ever made for the newer K-5s?

 

[norgeway]

When New!

They had a metal rack that provided 2 different heights for the different machines, unfortunately I don't have the rack!

 

[norgeway]

RE how long it took....

About 25 minutes.Its done when you can tell its loading up slightly.

 

[chachp]

I have been getting the same request...

<span style="font-family: verdana, geneva;">Yesterday Joe washed and waxed my car (he finds that relaxing - go figure - no complaints here) so I made him a German Chocolate Cake.  As he was eating his second piece he said "all this needs is a big scoop of vanilla ice cream".  </span>

 

<span style="font-family: verdana, geneva;">I have one of those Cuisinart ice cream makers where you freeze the insert.  I wonder how well that will work?  Anyone know?</span>

 

<span style="font-family: verdana, geneva;">I thought I had seen all the KA attachments but that's one I've not seen.</span>

 

 

 

[gansky1]

Good to see you using this attachment, Hans.  I have one just like it but have never tried it.  I was told KA discontinued them because the motor doesn't have a thermal cutoff switch and customers were burning out their mixers letting them run too long under heavy load.

 

There's nothing better than homemade ice cream, though.  A scoop next to fresh pie, even better.

 

[mrb627]

Sounds Like An Good Recipe.

I heard the term "Vanilla Bean Paste" used yesterday on a cooking program.
I have never seen VBP in the grocery store. Anyone ever used it?

Malcolm

 

[mikael3]

Vanilla bean paste.

When I make ice cream, I put one vanilla bean in the spice grinder with a tablespoon of sugar, and grind till it’s basically a paste.  It works really well.  I love to see vanilla beans in ice cream and custards and such, but I add vanilla extract, too.

 

I used to use those freezable canister things, but I got tired of them taking up room in the freezer.  I use an electric sorbetière now.  It takes up room in the closet, but that’s better than losing space in the freezer.  It freezes the ice cream to soft-serve consistency, which is about as good as you can get from the frozen-canister type. 

 

Nothing works as well as the old-fashioned freezers, but I have to admit that the little machine is a lot easier to deal with.

 

[tomturbomatic]

Don't you scrape the beans out of the longitudinally split pod before processing them?

 

[xraytech]

I'd like to try this recipe. Just one question, it says to<span style="font-size: 18pt;"> "finish filling with whole milk"</span>
What do you finish filling?

 

[mikael3]

I do not split and scrape the vanilla bean.  I do, however, cut off the hard stem end and cut the bean in half.  Then it goes right into the spice grinder.  I add sugar, because the gooey bean will gum up the works without something to dry it out. 

 

The end result of grinding the whole bean is a bit rustic, I suppose, with some little vanilla bits not entirely ground up; but the end result is fine with me.  I used to be incredibly methodical in handling vanilla beans, but those days are long past.

I should point out that I keep two separate grinders, one for the sweet pie spices and one for the savory spices.  I keep thinking I’ll add a third grinder for the really stinky stuff, but I haven’t done that yet.

 

 

 

[tolivac]

That SIMPLE ice cream recipe---the BEST!!!!No ingredients that sound like they came from your chemestry set!!!Never used a KA ice cream maker.Always used the similar tub makers--that were cranked with its own motor ---or by hand.By hand you can really tell when the ice cream is done.

 

[foraloysius]

I too am wondering about the milk. How much do you add?

 

[mrb627]

Filling with Milk

The freezer is a 4 quart machine.

I would assume the ingredients are added to the machine then the machine is topped u to a gallon with whole milk.

Malcolm

 

[gansky1]

Most ice cream makers have a marking on the dasher or the container that indicates maximum level.

Recipes vary, cooked custards, etc. so if you add the "base" and fill to that max line there's no guessing. I remember my mom's aunt made ice cream and went just above the maximum line and had a real mess when it froze and leaked all over the freezer, ice and nearly ruined the ice cream itself letting the salt & ice water get in. She was a bit of a disaster in the kitchen anyway so it was all taken in stride.

 

[foraloysius]

My icemaker is smaller and metric. ;-)

 

[circlew]

Sounds good!

My mom used to make ice cream, usually lemon or vanilla, but sometimes chocolate or almond flavors. At first we had a handle crank freezer, then got an electric one. I've never tried making it..

 

[norgeway]

I fill it

About 2/3 full, because as it freezes it does expand, Normally I use my Mothers recipe, which everyone is afraid of nowdays,I t uses 5 raw eggs!!!!I ate it all my life and never got sick, Dons parents make it the same way, 1 large can Evaporated milk, 1/2 pint whipping cream, 3 cups sugar,5 eggs,2 tbsp. vanilla.And fill to 2/3 full with whole milk, My Mother added 1 tbsp. lemon juice to the eggs and sugar..She claimed the lemon juice "cooked" the eggs....LOL

 

[mikael3]

I’d really like to hear the names of anyone who has ever died from eating raw eggs in something they made for themselves.  Industrially-produced food is a different matter, like that poison cookie dough a few years ago.  I’m talking about your own food from your own clean kitchen. 

 

Actually, I’ve been asking this question for years and never gotten a yes.  Have you ever gotten food poisoning from food prepared in your own kitchen?  Not from a restaurant, and not from industrially-produced mixes, but from real, actual food that you made yourself.  I certainly haven’t, and neither has anyone who has ever eaten my food, including my nongenarian aunt who at my raw-egg mayonnaise like candy.  She died at 101, and not from food poisoning!

 

I’d like to exclude that Tunisan guy who supposedly died from eating 2 dozen raw eggs, or something like that.  The details of that story are very sketchy.  And anyway, it couldn’t have been salmonella, since he supposedly collapsed while he was eating the eggs.  Salmonella needs several hours in the gut to develop into something dangerous.