Along the Ice Cream Maker Attachment for my Kenwood Chef I also received the Ben & Jerry’s Homemade Ice Cream & Dessert Book. I decided to start off with something simple, just to test how well the ice cream maker works, so I plumped for the French Vanilla recipe.
I was not disappointed! The ice cream maker worked like a dream, and the ice cream itself was delicious. The recipe book gives measurements in cups which through me a bit, but luckily I had a measuring cup set in my baking drawer for such emergencies. You can pick cup measurers up in most places now, even supermarkets, but if you don’t have any 1 cup = 240ml/8.5 fl oz. The recipe below made 1 litre of ice cream, just right for attachment.
Eggs – 2 large
Sugar – ¾ cup
Double or whipping cream – 2 cups
Milk – 1 cup (I used semi-skimmed)
Vanilla extract – 2 teaspoons
Equipment: Stand mixer (or a bowl and whisk), spatula, ice cream maker, lidded container(s)
- Break the eggs into the mixing bowl.
- Whisk until light and fluffy.
- Gradually whisk in the sugar (I did ¼ cup at a time), until incorporated, and then for another minute.
- Add the cream, milk and vanilla extract and mix well.
- Chill in fridge for 30 minutes.
- Add to your ice cream maker following the manufacturer’s instructions. For the Kenwood, the gel-filled bowl needs to be frozen for 24 hours prior to use. Fit it into the Kenlyte on the mixer, put the paddle in, the splashguard on top, and lower the machine head to attach to the paddle.
- Set the machine to minimum, and add a chilled ice cream mixture through the shoot.
- You’ll have ready to eat soft-scoop ice cream (about the consistency of cream whipped to a stiff peak) in 20-30 minutes, after which you can decant into suitable containers, and put the ice cream in the freezer if you prefer it more frozen, or just to keep for later.