KitchenAid Ice Cream Maker Attachment 40% Off…


Amazon Currently has the KitchenAid Ice Cream Maker Attachment on sale for $59.99… That’s 40% off!  It’s no secret I LOVE making homemade ice cream… and whipping up a batch for dessert is a breeze in this thing.  All you do is place the KitchenAid Ice Cream Bowl in the freezer overnight, then when you’re ready for dessert, simply pour your ice cream mixture into the bowl and blend for about 20 minutes.  In just a short time you’ll have a delicious batch of homemade ice cream to share (or not). 🙂  In fact you can make up to 2 quarts of ice cream at a time.  Need a few ice cream recipe idea’s?  Check out The Perfect Scoop by David Lebovitz.  He even has a recipe for homemade waffle cones.  Yum. 🙂

 

 

Comments

  • Do you own this Mavis? Have you ever used it? I would love to check it out, I just want to know how it works and if it comes with a recipe book as well.

    • mavis

      Yes. I own this and I LOVE it! It comes with a small instruction booklet that includes 7 recipes and it’s super easy to clean. Can’t beat fresh ice cream on a hot day 🙂

  • Jaime

    Check out the issue of Everyday Food for an ice cream recipe that doesn’t require an ice cream maker, it looks yummy! Haven’t tried it yet but plan to real soon.

  • Cyndi

    Mavis,
    I have been thinking of getting one of these since seeing it tested on America’s Test Kitchen and getting very good reviews. My concern is that the Kitchen Aid mixer has to run for up to 30 minutes to make a batch, right? Does your machine ever get hot and trigger the safety shut off as they can sometimes do with making a big/heavy batch of bread?

    • Brynna

      I have found that if I mix the ingredients beforehand and chill them for a while, and THEN take the bowl out of the freezer and start making the ice cream, it only takes about 10-15 minutes. But I’ve never had the ice cream really thicken greatly in my KA maker, though it’s great frozen afterwards!

      (I never let it go for 30 full minutes anymore…the few times I’ve tried it past about 20 minutes, it just gets more liquidy. Unless you’re making it in a really cool room, I’ve found that you have to watch carefully for the point where it’s “just right”, otherwise it starts to melt again)

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