KitchenAid KICA0WH Ice Cream Maker Attachment: Kitchen Gagets

To maximize use of your ice cream maker, snap in KitchenAid's 2-quart attachment freezer bowl, the largest in the industry. Provides complete, even freezing of ice cream batter. Includes drive assembly; rotating dasher to spread, scrape and mix; adapter ring to fit mixers; instruction guide and recipes. Easy to use and clean. Ideal for all sorts of frozen desserts. Manufacturer's replacement warranty. Check Price

*Stylish attachment converts any KitchenAid stand mixer into an ice cream maker
*Creates up to 2 quarts of ice cream, frozen yogurt, or sorbet in about 25 minutes
*Powered by stand mixer; pour in batter and dasher and freeze bowl do the work
*Dishwasher-safe dasher, drive assembly, and adapter ring; handwash freeze bowl
*Measures 10-8/9 by 10-2/7 by 10-2/7 inches; 1-year hassle-free replacement warranty


Most Helpful Customer Reviews

482 of 483 people found the following review helpful:
Great Ice Cream Maker, February 28, 2006
By
Not my real name (San Francisco, CA) I bought this after reading a lot of reviews. My choice was based on a number of factors. I have owned a hand-crank, ice-and-salt ice cream maker in the past - it made great ice cream but was messy; I didn't want yet another appliance that I had to find where to store; and I have owned and liked my KitchenAid stand mixer for a number of years. This is basically a double-walled, sealed mixing bowl, with the space inside the walls filled with some liquid (presumably like the refreezable ice packs). It comes with plastic paddle. The basic steps are: 1 Freeze the bowl (I keep mine in the freezer) 2 Make and cool an ice cream custard, or a fruit mix for sorbet 3 Assemble the frozen bowl and the plastic paddle on the stand mixer 4 Switch the mixer on lowest speed, add the custard 5 Let the mixer stir the mix until it freezes (to a "soft serve" consistency) 6 Transfer the ice cream to a bowl with a lid, and freeze until firm Here are my comments: First, take a black marker and obliterate all the nutritional information about the recipes in the instruction book. We know that ice cream is full of fat and sugar -- that's why we like it! We don't need reminding. * Try a dry run to assemble the bowl and paddle. This is designed to fit many models of KitchenAid mixers, and it's not obvious. You don't want to be figuring this out when you are ready to make your first batch. * Freeze the bowl for longer than the suggested 18 hours * MAKE HALF QUANTITIES: the two-quart recipes fill the bowl, and I had a couple of overflows as the ice cream expands as it cools. * Also, filling the bowl means that the ice cream takes longer to freeze. The first time I tried this, it didn't freeze as the bowl had not been frozen long enough to handle the two quarts. * Get a good recipe to use up the egg whites. I make meringue from the New York Times Cook Book. I guess an omelet would be good too. * There's mistake in the instruction book. In one place it suggests adding the fruit, nuts etc half way through the freezing process, and in another place it suggests adding these ingredients at the end of the mixing cycle. * Use enough mix (custard or fruit puree) to at least fill half of the bowl -- this way the paddle will mix the entire batch. * Remember that freezing enhances the sweet taste -- so do not over sweeten the mix before you freeze, otherwise the ice cream or sorbet will be too sweet. * If you're making a fruit puree for sorbet, a blender makes a *MUCH* smoother puree than a food processor. I think this makes a difference in the texture of the final sorbet. * After preparation, you need to cool the custard or puree in the fridge for a few hours. Use a jug that has a decent pouring lip: this will make it much easier to pour into the freezer bowl than if you just use a regular mixing bowl. * There is very little space between the edge of the bowl and the paddle -- this can mean a mess when you fill the bowl. It **really** needs a pouring spout designed to fit * Getting the semi-frozen desert out of the bowl can be messy - there is no handle on the bowl and it has smooth, slippery sides. * Use a container for the final freezing that has a little air space after you fill with the semi-frozen ice cream -- this allows for additional expansion of the desert, and prevents the need to squash the final product into the bowl. * I've used recipes from The New York Times Cookbook and Fine Cooking magazine -- all delicious, better than store bought, and slightly different than the regular recipes for vanilla, cookies and cream, etc. * Use the freshest eggs you can find -- not the ones that have been sitting in the fridge door for a month.


Tags: KitchenAid, Ice Cream Maker.