Tips For Making Perfect Ice Cream; Using The Ice Cream Maker Attachment - KitchenAid KICA Attachment Instructions

Using the Ice Cream Maker Attachment

To Use:
IMPORTANT: Pouring batter into the
Freeze Bowl before starting the mixer
may cause the batter to freeze
prematurely and lock the dasher.
1. Store the Freeze Bowl in the freezer
for a minimum of 15 hours.
2. Prepare ice cream batter in advance
(see "Tips for Perfect Ice Cream").
3. Assemble and engage the Freeze
Bowl, Dasher, and Drive Assembly.
4. Set the mixer to "stir" speed and
pour the ice cream batter into the
Freeze Bowl; mix 20-30 minutes, or
to desired consistency. Add any
solid ingredients such as fruits,
nuts, candies, or chocolate chips,
after 12-15 minutes of the mixing
process.
NOTE: If the Dasher begins to slip and
make a clicking noise, this is an audible
indicator that the ice cream is done.
5. Remove the Dasher and Freeze
Bowl and, using a rubber spatula or
a plastic or wooden spoon, transfer
ice cream to dessert dishes or to an
airtight container for storage.
NOTE: The Ice Cream Maker
Attachment will create a soft-
consistency ice cream. For firmer
consistency, store ice cream in an
airtight container in the freezer for
2-4 hours.
IMPORTANT: Do not store ice cream
in the Freeze Bowl in the freezer.
Prying hard ice cream out of the
Freeze Bowl with metal scoops or
utensils may damage the Freeze Bowl.
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Tips for Making Perfect Ice Cream

• 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 15 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.
• For recipes that need to be
pre-cooked, allow the mixture to
cool completely in the refrigerator.
• All batter recipes need to be
completely chilled in the refrigerator
before making ice cream.
• Most ice cream recipes call for a
combination of cream, milk, eggs,
and sugar. The type of cream you
choose will determine how rich in
flavor and how creamy the texture
of the finished result. The higher
percentage of fat in the cream, the
richer and creamier your ice cream
will be. Any combination can be
used, as long as the liquid
measurement stays the same.
Lighter ice creams can be made by
using more milk than cream, or by
eliminating cream. Skim milk will
work, but there will be a
noticeable difference in texture.
TYPE OF CREAM FAT %
Heavy Cream...............................36%
Whipping Cream.........................30%
Light Cream ................................18%
Half and Half ..............................10%
• 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.
• 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. to produce 2 quarts
of ice cream.
• Keep in mind that freezing subdues
sweetness, so recipes won't taste
quite as sweet once they are frozen.
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