Beyond Delicious Ice Cream Recipe Made With Kitchenaid Attachment
Adapted from David Lebovitz’s The Perfect Scoop
Ingredients 1 cup (250ml) whole milk
3/4 cup (150g) sugar
2 cups (500ml) heavy cream
6 large egg yolks *
1 teaspoon pure vanilla extract
5 oz finely chopped chocolate (I used Lindt’s A Touch of Sea Salt Bar)
Heat the milk, salt, and sugar in a saucepan. Then cool to room temperature. You can cool by using your sink to set pan in ice bath.
In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
You are supposed to strain the custard into the heavy cream, but I just poured it in there and it was fine. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice-cream is churning, add the chocolate. You can melt it and add at this point if you prefer it this way vs. chipped chocolate.
* The custard appears a little more golden due to all the grasshoppers my free range French Maran chickens eat. Our egg yolks are bright gold colored, not pale like store bought eggs.
Serve Homemade Ice Cream To Your Guests
There’s something special about homemade ice cream, and the Kitchenaid attachment makes it so easy for you to whip up a batch. It’s the perfect dessert to serve to your guests, or just enjoy when you’re in the mood for a delicious treat. Best of all, the bowl is small enough to keep in your freezer, so you can whip up ice cream in no time.