Buttermilk Ice Cream and Kitchenaid Ice Cream Maker Review

My first batch of ice cream in my new Kitchenaid ice cream maker attachment was quite an adventure.

I started with the Easy Ice Cream recipe from Everyday Food. It called for mixing the egg yolks, sugar, and milk together in the sauce pan and then heating them. This technique did not work out for me; my $4.50 a dozen farmers market eggs curdled and I had to toss that batch.

Fortunately I had bought two pints of cream at the grocery store since my biscuits last week called for some as well so I had extra and could try again. I browsed Tastespotting to see some other ice cream recipes and techniques. I found this recipe for Buttermilk Ice Cream which I decided to try out A) because I had two cups of leftover buttermilk that I wasn’t sure what else I was going to make with and B) because it called for heating the cream and sugar and then tempering into the eggs which I thought would work better. I was 1/4 cup of cream short and I had spotted some other recipes for cream fraiche ice cream on Tastespotting so I tossed in my leftover cream fraiche as well.

At this point I feel like I’m making ice leftover dairy products instead of ice cream, which I’ll have to keep in mind as a future way to use up stray leftovers.

Ice Cream Churning in the Kitchenaid

Here’s a picture of the ice cream churning in my new Kitchenaid ice cream maker attachment. This attachments is perfect for me. It’s a special Kitchenaid mixer bowl that you need to freeze for 15 hours before you make ice cream in it. The ice maker in my freezer is broken and I never remember to refill the ice trays so I never have ice. It’d make sense to make the custard one night and then put it in the fridge to chill and pop the bowl in the freezer at the same time and then everything would be ready for churning the next day. The other really great thing about this attachment is that it fits all Kitchenaid mixers whether they are the tilt head or bowl lift style. This means that if I want to upgrade to the lift style later (which I’m thinking I might want to do eventually), I’ll still be able to use this attachment. I don’t think this freeze the bowl style ice cream maker gets the ice cream as cold as the type that you put ice around the bowl so you are going to have to freeze your finished ice cream for a few hours before eating, but I put my finished ice cream in the freezer overnight and it was perfect the next day.

After churning for 20 minutes I put the ice cream in the freezer overnight and here’s the finished product the next day.

Finished Buttermilk Ice Cream

The texture is excellent. It’s sweet and creamy with just a little bit of frozen yogurt like tartness from the buttermilk and creme fraiche. Next up I’m planning to try out a chocolate ice cream recipe that my mom recommends because it doesn’t use eggs or require heating.

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