Creamy KitchenAid Vanilla Ice Cream
This creamy and indulgent vanilla ice cream is made with real egg yolks and churned to perfection in your KitchenAid. A true Canadian comfort dessert, perfect on its own or with your favourite mix-ins!
Equipment
- KitchenAid Ice Cream Maker Attachment
- Saucepan
- Whisk
- Fine Mesh Sieve
Ingredients
Ice Cream Base
- 2 cups heavy cream 35% whipping cream
- 2 cups whole milk
- 0.75 cup granulated sugar
- 1 tbsp pure vanilla extract
- 5 large egg yolks
- sea salt pinch
Instructions
- Freeze KitchenAid bowl for 15 hours.
- In a saucepan, heat the milk, cream, and half the sugar until steaming.
- Whisk egg yolks with the remaining sugar and pinch of salt.
- Temper the yolks with a bit of the hot milk mixture.
- Return the mixture to the saucepan and cook over low heat until thickened.
- Strain the mixture and stir in vanilla. Chill for 4+ hours or overnight.
- Churn in the KitchenAid ice cream maker for 20–25 minutes.
- Serve immediately for soft serve or freeze for firmer texture.
Notes
Use fresh vanilla bean for deeper flavour. Add mix-ins like chocolate chips in the last minute of churning. Keeps for 2 weeks in a sealed container.