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Product Help | KitchenAid

Tips for Great Results

Tips for Improved Ice Cream

IMPORTANT: Always set the mixer to speed one before adding your ice cream base to the bowl. If the mixer is not running, the base could freeze too quickly and lock the attachment, causing breakage.

Process for Making Ice Cream

Ice cream making is a two-part process: conversion and ripening. Mixing batter into ice cream is the conversion process in which the ice cream consistency will be similar to soft serve. The ripening process takes place in the freezer, where the ice cream will harden over a period of 2- 4 hours.

  • Follow recommended mixer speeds. Faster speeds will slow the conversion process.
  • Batter volume grows significantly during the conversion process.
  • Initial batter volume should not exceed 46 oz. (1.4 L) to produce 2 quarts (1.9 L) of ice cream.
  • Keep in mind that freezing subdues sweetness, so recipes won’t taste quite as sweet once they are frozen.

Bowl Temperature

  • The Freeze Bowl must be completely frozen to make ice cream or other frozen desserts. 
  • For best results, store the Freeze Bowl in the back of your freezer, where the temperature is coldest for at least 16 hours. Adjusting your freezer to its coldest setting will help the Freeze Bowl make firmer ice cream faster.
  • Storing the Freeze Bowl in the freezer at all times allows you the flexibility to make your favorite frozen desserts on a whim.

Batter Temperature

  • For recipes that need to be pre-cooked, allow the mixture to cool completely in the refrigerator.
  • Before making ice cream, all batter recipes must be thoroughly chilled in the refrigerator.
  • When mixing an ice cream recipe that calls for solid ingredients such as fruits, nuts, candies, or chocolate chips, it is best to wait until the final two minutes of the mixing process to add them.

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