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

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.

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 of Splenda 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!

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 machine After 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.

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.

Este tazón es muy útil para hacer helados, sin embargo, si no tienes tiempo no creo que sea la mejor opción. Es necesario dejar el tazón en el congelador un dia antes para hacer el helado. Después de 20 min la preparación tiene una cosistencia como de helado que has dejado fuera del refrigerador, por lo que hay que dejarlo otro dia en el congelador para que tome el aspecto de helado que conocemos, no es un platillo tan rápido, pero la recompensa es sin duda muy buena, y la infinidad de recetas más. El tazón viene bien empacado y con un recetario con las más básicas, pero en los canales de la marca puedes encontrar mucho más.

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!