KitchenAid Ice Cream Maker Attachment - Excludes 7, 8, and most 6 Quart Models, Fits 5 to 6 quart Mixers

This ice cream maker is a must have for your KitchenAid mixer. It makes a delicious bowl of ice cream, plus KitchenAid has awesome customer service!I bought this ice cream maker because I love a good bowl of homemade ice cream and because I love using my KitchenAid mixer in the kitchen, so it sounded like a perfect combination. The bowl and paddle easily attach to the mixer and it is simple to operate. It is possible to have fresh, homemade ice cream in about 20 minutes with this attachment! It is necessary to have the bowl frozen in your freezer ahead of time (1-2 days) to use this product effectively. I highly recommend keeping it in your freezer at all times so it is ready to go, and because it also helps prevent a leak from the blue ice in the middle of the bowl.My first bowl actually began to leak the blue ice that is in the middle of the bowl to keep it cold. When I contacted KitchenAid, they immediately sent me a new bowl and a prepaid package to mail back the leaking bowl. The customer service representative also recommend string it in the freezer when not in use if possible. I have followed these guidelines since receiving my new bowl and have not had any issues with it arise.The ice cream maker does come with a little booklet of ice cream recipes, but I did not find any of them very good. I have used some Ben & Jerry's recipes and some recipes from other cooking websites and really enjoyed them. While the ice cream is great fresh, if you like a more solid ice cream. I recommend freezing the ice cream after mixing it to allow it to firm up a bit. This especially helps if you freeze the bowl you are going to store the ice cream in ahead of time as well.You really cannot go wrong with this attachment!

I owned one ice cream maker prior to this KitchenAid attachment. I had a freestanding Cuisinart model that operated very similarly to this setup. I used it before I owned a KitchenAid mixer and I was never terribly impressed with the results from the Cuisinart. Having said that, I'm very impressed with the KitchenAid ice cream maker attachment. I can confirm that it fits and works on the "Professional HD" bowl-lift mixer just fine because way too many people are asking that question.Firstly, there isn't really anything terribly special about this "attachment" other than a bowl filled with some sort of mystery gel that, once frozen, stays super cold and gets your ice cream down to temp. Follow the included directions and you'll be making some stellar ice creams. Start simple and work your way to more fun or unique flavors. I found the recipes in the book were a fantastic starting point and very easy to modify. I've used it about 10 times now and experimented with different flavors and combinations. I think this is the real appeal of a home ice cream machine is to be able to experiment with non-traditional or fun flavor ideas. I made a banana ice cream using a recipe very similar to my muffin recipe. It was both sweet and spicy with some vanilla, cinnamon, and clove. It was INCREDIBLE.Here's a tip I learned pretty quickly. This sounds a bit crazy, but your ice cream will need some alcohol in it. The alcohol will lower the freezing point of your mix and will help keep it from getting excessively hard once frozen. Some people add a bit of vodka, but I find that just a tablespoon of vanilla extract (the REAL vanilla extract) works very well.Another fun tip: If you are planning on adding something like fresh fruit you'll want to roast it first before blending or chopping. It might sound odd, but roasting your fruit will do two things: remove any excess moisture that would otherwise cause ice crystals AND concentrate the fruit flavors.Some people have complained that their bowl has cracked and is leaking. Mine is still very new, only a few months old, but it seems quite solid and sturdy to me. Time will tell but I always update my reviews if I encounter problems.

I'd never made my own ice cream before buying this attachment and now I regret the years of fantastic ice cream I could've had! It's SO good and so ridiculously easy! Not exactly slimming, but is a life without great ice cream worth living? No!Here are a few tips I've found useful:1. Assembly is easy once you know how. However, because the attachment is designed to fit many different models, how it fits your particular unit is a little tricky the first time. Take the time to figure out which pieces go where on your mixer before showtime.2. Put the bowl in your freezer on the coldest setting at least a day ahead of time. The liquid inside needs to freeze super hard or it just doesn't work right. Trust me on this.3. Use a recipe that calls for no more than 3 cups of liquid (roughly 1.5 quarts). The first recipe in the manual called for 5 and when I added strawberries to the mix, it overflowed the bowl my first time.4. The directions say to pour the batter in with the paddle turning to keep it from freezing to the sides. I've done that and it's messy because the arm is in the way. I've also poured the batter in with the paddle off and the arm lifted. That's easier, less messy, and I've had no problems. Just don't dawdle. [Edit: I take that back for any recipe that includes peanut butter. That froze immediately and I couldn't get the paddles to turn at all. What a mess. Keep the paddles moving for that.]5. After the ice cream is done, scrape out the bowl with a good stiff rubber spatula. The last bits will freeze hard to the sides and you'll want to get every bit out without damaging the bowl.6. It's easier for me to fold in the mixings myself once the ice cream is out, rather than to pour it into the bowl while it's running. I've found that the mixings make the paddle "freeze" in place, stopping the process.7. DON'T rinse the bowl out right away. Let it come to room temperature first. You know how ice crackles when you put it in water? You don't want your bowl to do that, do you?

Regarding Leaking Blue Liquid Reports: I had some concerns about purchasing this item due to the high number of reports on numerous websites that the blue liquid leaks. I contacted KitchenAid in the first week of February 2016 before purchasing the item and they stated there were no reports of product issues and therefore, no intent to change the design. I just shook my head in disbelief. By chance, that night I saw a review on a huge home improvement retailer website addressing this issue and a representative from KitchenAid responded and stated that the product had been redesigned. When I forwarded this information to the KitchenAid rep, they actually looked into it and stated "oh right, there was an issue, and it has been redesigned." So those who have this concern, it has reportedly been fixed. My only concern remains in whether I have received a new redesigned item versus an old one.... that issue, and the price dropping 20% one night, is why I decided to purchase it from Amazon. I figured the high volume of sales would make it more likely that I had received a newer product.As for the product, I have used it one since I received it four days ago. I bought it because I don't like how the majority of the ice cream has corn syrup in it... I want natural pure ice CREAM. There's nothing more gross to me than when ice cream melts into a puddle of syrupy looking goop that is not cream or milk. After hours upon hours of researching my first recipe, I decided upon a cheesecake based ice cream with peanut butter fudge brownies & peanut butter ripple mixed in... It froze SO fast and hard that I actually had to let it soften before I could hand mix the add-ins into the ice cream base. Next time, I know to add them much earlier in the freezing process. The quality of the ice cream was very high: very rich, thick, creamy and delicious. But too rich for me... I think my next batch will be frozen yogurt (along the lines of Ben & Jerry's raspberry with fudge chips) or sorbet.

Great addition to my KitchenAid Artisan family. I love ice cream and I thought, no better way to have homemade ice cream of flavors of my choosing! At first I was very skeptical of this product with the blue liquid scares, but I wanted to try to out for some time and decided to give it a go.So to start off, I never made ice cream before, so truthfully I had pretty high expectations of the outcome. Don't expect to make ice cream the moment you get that wonderful KitchenAid box delivered to your door. It's required to freeze the freezer bowl for at least 15 hours. That's fine I suppose, makes sense. So in the meantime, I played around with the attachment that connects to the mixing shaft that would stir the "to be" ice cream. I was expecting it to slide into the shaft like the other attachments, but it doesn't, it just rests on top of the mechanism squeezed between two protruding plastic pieces surrounded with rubber to prevent sliding. The actual piece fits into the bowl to stir the ice cream fits in a similar fashion. It doesn't click in or any either, just rests in the grooves. I was concerned if it would slide out during mixing, but it didn't. So overall assembling was pretty simple and straight forward.Now the actual ice cream. I started with a recipe that was included, and guess what, it needed to be refrigerated for 8 hours. I guess that's on me... Not against the mixture. Anyways, once completely chilled, I set everything up and started mixing away. Nothing slipped, no messes, it was pretty easy to start. After about 15 minutes of watching the ice cream milk stir, I realized it wasn't going to get any firmer. The ice cream was still very soft, much softer than the consistency of a runny milkshake.The directions stated to either chill or serve immediately, but I didn't want to drink my ice cream so unfortunately, I had to freeze it before I could test the ice cream.After several hours of anticipation of trying this ice cream, when I did in fact taste it, it was delicious creamy and smooth, just how I imagined it should be. So to actually review the product, it is fantastic and makes (stirs) wonderful ice cream. Everything works as intended. As of now, I would recommend to anyone looking for an ice cream maker. The only downside is the length of time it takes to freeze everything prior to use.After a few more uses, I will update my review, hopefully with no signs of blue liquid.

I waited 6 months to write this review. I was on the fence about getting a good ice cream maker for my wife, who wanted one for Christmas. She was also getting a new Kitchenaid mixer so this seemed like the logical product. The negative reviews really worried me though, including blue liquid dripping and sloppy ice cream.I can say that we've put it to the test. We've tried making ice cream nearly every weekend since we got this. As long as instructions were followed, it went perfectly. Keep in mind that if you add warm ingredients to cold ice cream it will send heat into the ice cream and making it begin to melt. Everything going into the mixture needs to be frozen or cooled for a few hours in the fridge.I also hand clean it only after it's completely defrosted (I can hear the liquid inside sloshing around). Obviously putting hot water to clean into a partially cold mixer will cause fractures to happen in the seal (expanding and contracting). So I simply let it thaw out, and don't put it back in the freezer until it's totally dry. Although we've had a pan under it in the freezer (in case of blue liquid leaks) we've never had any issues with this. Nothing.It is incredibly easy making ice cream with this, you just have to be smart about follow directions. Make sure ingredients are cold (example, if making cookies and creme, oreos have to go in the freezer beforehand) and you watch how long it's been going with a timer (too long and the machine makes the ice cream start to melt, sending heat radiating from the mixer), so just don't go longer than a half hour. Lastly take care of it when cleaning, don't add hot soapy water into a cold mixer, and you should have no issues with leaking.

I prefer to eat non-procesed foods whenever possible, and store bought ice cream is full of additives, so I usually skip it when I'm at the grocery store. One night, while watching a series of YouTube videos I watched a recipe for ice cream where the host was using this KitchenAid attachment. I promptly bought it and decided to perfect a vanilla ice cream first before venturing out to creative concoctions. I found an amazing recipe from The NY Times and made the custard base....ugh...had to wait an extra day or the Ice Cream maker to freeze! Finally the time came for me to test it and all I can say is I'm hooked. I never cared for vanilla ice cream, but when it's good quality and made well, that's all you need.On my first attempt, it took 35 minutes and the custard was still very soft, took another 12 hoursbin the freezer to achieve the perfect creamy texture. I also live in Florida and even though my house stays cool, my kitchen was not.Here are some things that I learned after making my first batch.1) Don't be tempted to scrape the sides during freezing. I couldn't resist, but all I did was remove cold cream that would have helped my ice cream freeze faster.2) Freeze the dasher! I don't think that's in the instructions, but the room temperature dasher can transfer the heat to the cold custard base.3) Add a little more sugar than you think you need, the colder it gets the less apparent the sugar becomes.4) DO NOT, and I mean really DON'T touch the frozen bowl with wet hands...just trust me, ok?5) The warmer your kitchen, the quicker the bowl will defrost. Try not to make ice cream if your oven is on...yeah that happened!6) If you're making vanilla ice cream use the real extract or beans, not the fake stuff they sell in most grocery stores.Here's the recipe I used. This gadget so far has been a fantastic addition to our kitchen!ICE CREAM BASETime: 20 minutes plus several hours’ cooling, chilling and freezing2 cups heavy cream1 cup whole milk⅔ cup sugar⅛ teaspoon fine sea salt6 large egg yolksYour choice of flavoring (see grid below, or invent your own)1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.Yield: About 1 1/2 pints

My wife and I recently purchased a KitchenAid stand mixer from a well-known warehouse store. Their current model is the KV25M (it says Professional 550 HD on the motor) which appears to have almost identical specs, 575 watts, to the Kitchenaid Pro 600 and is also a bowl-lift model. (Even though it's labeled a "5-1/2 Qt. mixer", the bowl is actually 6 qt.) We've had the Ben & Jerry's Ice Cream & Dessert Book from years but never owned an ice-cream maker. Within a week we decided we had to have the Kitchenaid Ice Cream Maker attachment.I did a lot of research before I actually bought it and was pretty clear on several points:- the bowl has to be solidly frozen in the freezer, preferably for at least 24 hours- the ice cream mixture has to be well-refrigerated, at least 2-8 hours- to keep things as cold as possible, quickly assemble the bowl and dasher attachment, turn on the mixer, and start pouring the refrigerated mixture into the machineAfter 20-30 minutes you'll have ice cream with a soft-serve consistency. It can be pretty messy getting everything off the the dasher and out of the bowl. It melts really quickly, but it's pretty tasty! It gets even better after it's cured, so the sooner you can get it into the freezer after churning the better.We made "Jerry's Chocolate" from the B&J Ice Cream Book. We left the bowl in the freezer for over 24 hours. We mixed up the custard and refrigerated it overnight. The next afternoon we did the churning, then we each had a small bowl and put the rest in the freezer. The results were...well, first let me finish!There's a video on YouTube [...] that shows how to use the Ice Cream Maker attachment. It's the best one I found and it's a pretty accurate depiction of how everything should be done, but the best part is at the end. In this video the cook scoops the soft-serve ice cream out of the bowl and puts it into a small, flat pan. She covered it with aluminum foil and put it into the freezer. Then she takes it out of the freezer and using an ice-cream scoop, scrapes the scoop along the length of the pan, producing perfect ice cream curls! After some research, I determined that she is probably using a "third size" stainless steel steam pan like this: Excellante Third Size 2-1/2-Inch Deep 24 Gauge Anti Jam Pans.I found that the dimensions were somewhat similar to a standard loaf pan; a little shallower, longer and wider, but pretty close so I used our non-stick bread loaf pan, putting down a layer of pastic wrap right on the surface of the ice cream to prevent icing and then covered the pan with aluminum foil. This worked great!Oh, and the results were FANTASTIC! The chocolate ice cream was creamy and smooth, with a deep chocolate taste. The consistency was just like ice cream should be, not icy, but hard enough to "chew" yet soft enough that it will quickly melt in your mouth.This was our first attempt and it was a resounding success! We're looking forward to many more batches of yummy, creamy, tasty ice cream! And some gelato. And some sorbet.

Item arrived in good condition and as described. Easy to assemble and attach to my mixer. The ice cream maker works extremely well on the first try so now I will experiment with new recipes. The first batch was 1litre of 2% milk, 6 table spoons of Dutch process cocoa and one half cup ofSplenda with 1/4 cup of chopped (or slivered) almonds added in the last 2 minutes. I am diabetic and it's hard to find ice cream that isn't high in sugars and carbs. Making my own ice cream and controlling the ingredients is a great way to enjoy a bit of a treat. I did heat the liquid mixture over medium heat but not to a boil then cooled in fridge over night before using. I then re-mixed the liquid just prior to pouring it into the ice cream maker that had be in the freezer for two days. Obviously with the low fat content of the mix it freezes very hard and is more like ice milk, but the flavour was great. I will try adding a couple of table spoons of alcohol to the next batch to see if it helps with the ice crystals. I'm also trying am Almond "milk" product and with add vanilla extract to see how it turns out. The attachments performs great, all you have to do is follow directions and then experiment with mixtures!

Product delivered with scratches, traces of usage and a minor damage on a metal part. (cosmetic issues probably a used product) As there is no problem with the functionality, I haven't return it.

Si tienes una batidora kitchen aid este es un accesorio que vas a gozar un montón, he preparado varias veces helado y a mis hijos les encanta, incluso si no sigues recetas de internet puedes hacer algo delicioso hemos hecho helado hasta con jugos que compramos y queda rico, también hemos hecho helado con leche descremada, vainilla y endulcorante para que sea completamente light y queda muy rico, hacer un helado te lleva como 20 a 25 minutos pero queda muy bien, incluso una vez hicimos demasiado y lo que sobró lo metimos al congelador y al día siguiente estaba rico no se hizo muy duro porque el proceso de helado es muy bueno, creo que hasta para una buena cena puedes impresionar con helado fresco a tus invitados pero recomiendo primero hagas algo en corto, importante a considerar es que debes esperar 16 horas antes de hacer tu primer helado porque debes almacenarlo en el congelador.

This is a great attachment for making ice cream at home. I have rated it 5 stars simply on the quality of the ice cream the machine produces at the end of the churning process. Sure, you have to freeze the bowl overnight and thoroughly chill the 'batter' but the final churn takes about 20 - 25 mins and the end result is quite divine. I've had great success with the recipes included ( the French vanilla ice cream, pineapple sorbet and mango sorbet are stunning ) and have successfully made 'non-KitchenAid' recipes too ( the coffee ice cream out of 'The Perfect Scoop' book is the best I've ever eaten ). I note other reviews have been poor due to durability issues but I've had my ice cream attachment for 5 months now, used weekly and all is good. I do not wash / submerge the bowl in water at all. After churning, I remove the ice cream and wipe the inside of the bowl with a damp cloth; when the bowl has defrosted ( room temp ) I clean the inside of the bowl with a wet, warm cloth a few times. The outside is wiped with a clean cloth - whole thing takes about 3 mins. A few blogs have advocated this method of cleaning and their ice cream machines are still going strong after 10 years! I hope mine is the same, simply because the ice cream is amazing! Go for it!

Teníamos tiempo queriendo este accesorio para la batidora, el helado queda mejor que el comprado, viene un mini recetario de helados pero en internet puedes encontrar más recetss, lo súper recomendamos hemos hecho un par de veces y todos los que lo han probado quedan facinados. El uso y forma de adaptarlo a la batidora es súper sencillo y mejora mucho el sabor del helado porque lo hace más esponjoso. Y al ser accesorio de la Kitchenaid sabes que nunca te va a dar problemas el motor.