Homemade Ice Cream — made with the stand mixer

Ice cream is a year round food for me.  This Kitchen Aid ice cream maker attachment was on my wish list for ages.  But at around $100, I considered it too pricey for an ice cream making gadget.  And then finally came a Black Friday deal, and I bagged my own ice cream freezing/churning bowl for under $50.  (Although still a little on the pricey side for this frugal cook.)  Lately the price seems to be holding at the $50 level.

https://smile.amazon.com/KitchenAid-KICA0WH-Cream-Maker-Attachment/dp/B0002IES80

Ice Cream bowl

Ice cream bowl and attachments

The Kitchen Aid (or any frozen ice cream mixing bowl) is super convenient, because you don’t have to deal with the bags of ice and rock salt needed for a traditional ice cream machine.  The frozen mixing bowl works quicker, too.  But there’s a process to it.  So without further delay, here’s what works for me:

The Recipe — comes from this blogger:  https://barefeetinthekitchen.com/homemade-ice-cream-recipe/   Visit her page for excellent instructions and comments.

Everyone has their own target level for ice cream taste, texture and nutrition; and her ingredients are more rich than my preference.  So below is my version of the ingredients.  For my taste, this texture is still creamy enough to enjoy and not feel deprived of the decadence:

1 cup heavy cream
2 cups skim milk
¾ cup sugar
1 Tbsp vanilla extract
1/8 tsp sea salt

Quick Method (for eating soft ice cream asap):

  • Mixer bowl must be frozen in advance.  There are no shortcuts for this step.
  • Combine all of the ingredients and pour into frozen mixer bowl.
  • Churn in frozen mixer bowl for 25-30 minutes.
  • Serve.  It will have a light, soft-serve consistency, with a slight crystal-ly texture.  It will be a bit like eating frozen, sweetened whipped cream.
  • Then store the leftovers in the freezer, and in a few hours, you should have perfect hard scoop ice cream.

Longer Method (for smooth hard scoop consistency):

  • Freeze the mixer bowl in advance.
  • Combine the ingredients and cook on the stovetop, just long enough to dissolve the sugar.  Stir while cooking.
  • Chill the mixture in the fridge.
  • Pour the chilled mixture into the frozen mixing bowl and churn for 25-30 minutes.
  • Transfer to a tub with lid, and freeze for a few hours, or overnight.

When you start the churning process, it will look like this:

Then 10-15 minutes later, you’ll notice the mixture expanding and taking form:

After 25-30 minutes, the mixture will be at or close to the top of the bowl, and the motor will be working harder: 

That’s when I stop and scoop the soft-frozen mixture into a tub, and put the tub in the deep freeze for a few hours.  The batch fits perfectly in a 45 oz margarine tub:

Ice cream tub b w

Carton label w edited RSR

A few hours later, it’s like this:

Ice Cream scoop w


Serving:  My current favorite toppings are strawberries and homemade chocolate sauce.

Ice cream toppings2 w RSR

Or, you can take it to another level and make Fried Ice Cream.  (And then top it with strawberries and chocolate sauce.)

One final tip:  After the churning process, the mixing bowl will still be partly frozen.  Immediately wash it and put it back in the freezer so it will soon be ready to make the next batch.


Start the process now, and by the time this video stops playing, you’ll have your own delicious homemade perfect hard scoop ice cream.

 

Fried Ice Cream — made in the Air Fryer

     The Instant Pot has a companion in my kitchen–the Air Fryer.  Together they have transformed how I prepare foods, without my noticing it was happening.  Last year, I bought the Bella 2.5 liter air fryer, and it has indeed been a game changer.
     From wings, to simple buttered toast, to fish fillets, hamburgers, bacon, grilled cheese sandwiches; you name it, I now rely on the air fryer.
air fryer
One weekend when it was bad weather outside, I attempted fried ice cream in the air fryer, and kept experimenting until I had a process that worked.  Here’s what worked:


FRIED ICE CREAM
STEP BY STEP INSTRUCTIONS FOR THE AIR FRYER
• Scoop ice cream into balls and freeze until hard.
• Coat in flour.
• Freeze until hard again.
• Coat in egg and then roll in slightly crushed cornflake cereal.
• If necessary, use your hands to squeeze the flakes into the ice cream and round out the shape.
• Freeze until hard again.
• Coat in egg and roll in crushed cereal again. If softened, freeze until hard.
• For frying, place on a small pan or piece of foil.
• Fry in air fryer for up to 2 minutes at 400F.
• Remove gently (because it will be soft on the inside) and eat immediately.
Tips and notes:
  • As you can tell from the steps, the key is to keep the ice cream frozen hard.  It’s not a quick process.
  • A 1 3/4 quart carton of ice cream made 16-17 small scoops.
  • My ice cream scoop is fairly small.  If you have a larger scoop, you might get an even better result than I did.  If so, please let us know in the comments.


Here are the steps in pictures:  
Make individual scoops of ice cream.  Freeze until hard.
Make individual scoops of ice cream
Coat ice cream in flour.  Freeze until hard.
Coat ice cream in flour
Dip in beaten egg, then cover with partly-crushed cereal flakes.  Freeze until hard.
(I’m using Aldi’s version of ‘Honey Bunches of Oats’. It makes a tasty shell.)
Dip in beaten egg then cover with partly-crushed cereal flakes
Press the flake-covered ice cream into a round ball and freeze until hard. 
(As you can see, the work surface gets a little messy.)
Press the flake-covered ice cream into a round ball and freeze until hard
[Do a second coating of egg + cornflakes.  Freeze hard again, if soft.]
For frying in the air fryer, put the ice cream on a little baking pan or piece of foil.
For frying in the air fryer put the ice cream on a little baking pan or piece of foil
Fry at 400F for up to 2 minutes; and maybe another 30 seconds, but that’s the max for these little scoops.  Any longer is likely to make your ice cream start to melt.
fried ice cream in fryer
Remove from the fryer with tongs and/or spatula, and eat immediately.  
fried ice cream done


Extras can be stored in the freezer to fry later.

Extras can be stored in the freezer to fry later
Get creative and try different things:
  • Drizzle sauce on the fried ice cream, such as caramel or chocolate sauce.
  • Top with goodies such as fruit, jam or sprinkles.
  • Try different flavored ice creams and cereals.