KitchenAid Strawberry Ice Cream Recipe

A KitchenAid attachment with creamy strawberry ice cream.

5 from 15 votes

KitchenAid Strawberry Ice Cream Recipe

KitchenAid Strawberry Ice Cream Recipe combines fresh strawberry puree with a sweet cream base. This extra creamy recipe uses a 2-quart ice cream maker and will be your new favorite recipe all year long!

Course Dessert

Cuisine American

Keyword homemade strawberry ice cream, KitchenAid Ice Cream recipes

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 438kcal

Author Sue Ringsdorf

Ingredients

1 pound fresh strawberries - hulled
½ cup granulated sugar
4 large egg yolks
1 cup granulated sugar - divided
1½ cups whole milk
1½ cups heavy cream
2 Tablespoons Watkins vanilla - or good quality vanilla extract

Instructions

NOTE: You'll add the sugar in three different stages. 1/2 cup for the strawberry puree, 1/2 cup for tempering the eggs, and 1/2 cup to the final mixture.
Prep strawberries. Rinse the strawberries in cold water. Hull and slice them, and add to a mixing bowl. Then add 1/2 cup of sugar and stir to combine. Let the strawberries sit on your countertop for about an hour, until juices form.
1 pound fresh strawberries, ½ cup granulated sugar
Puree strawberries. Pour the strawberries and juices into a blender. Pulse until very well pureed. Pour puree into a large mixing bowl or 8-cup measuring cup. (This puree equals about 2.5 cups.)
Temper eggs. Combine the egg yolks and 1/2 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
4 large egg yolks, 1/2 cup granulated sugar, 1½ cups whole milk
When the milk is hot, pour 1/2 cup at a time into the eggs, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
Add remaining ingredients. Let cool slightly and then add into the large bowl. Then add the remaining sugar, the heavy cream, and vanilla extract. Whisk well.
1/2 cup granulated sugar, 1½ cups heavy cream, 2 Tablespoons Watkins vanilla
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.
You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 30-35 minutes or so.)
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra fresh strawberries, if desired!

Notes

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

TIPS FOR USING A KITCHENAID ATTACHMENT:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Nutrition