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Highland Homewares

Vanilla Ice Cream with a KitchenAid

by: Michael Gruar on

Vanilla Ice Cream

Makes 1litre 


  • 600ml full cream milk
  • 600ml cream
  • 1 Vanilla bean -split and scraped.
  • 6 large egg yolks
  • 2/3 cup (160g) castor sugar

  1. In a heavy based, non-stick saucepan, place the milk, cream and vanilla bean, stirring occasionally, until hot, without boiling. Remove the vanilla bean.
  2. Place egg yolks and sugar into mixer bowl and attach wire wipe, Mix on Speed 2 for 1 minute or until thick and pale.
  3. Slowly add milk mixture, stirring until well combined. Pour the mixture back in to the saucepan, stirring constantly over low heat, cook for about 4~5 minutes, until mixture thickens and lightly coats back of a silicon spatula. Take care not to overheat and curdle. Place custard mixture into and airtight jug, refrigerate until well chilled, about 6-8 hours.
  4. Assemble KitchenAid ice cream bowl as per instruction book. The freezer bowl needs to be very cold.
  5. Churn mixture about 25 ~30 minutes, a firm soft serve ice cream results.
  6. Transfer the ice cream into an airtight container to store in the freezer.

*Keep the KitchenAid ice cream bowl in the freezer. Always ready for use 

Recipe by Anthea Livingstone