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

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.

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 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.

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've made 3 batches of ice cream so far, and it does indeed make delicious ice cream. If you already have a Kitchen Aid mixer, this is probably your best ice-cream maker option, dispite its quirks, which are relatively easy to overcome: Pros: Makes great ice cream; makes great use of your KA mixer and eliminates the need to buy a separate "stand-alone" ice cream maker; fun to use, once you know how to deal with its quirks, decent capacity at 2 Qts. Cons/Quirks: You have to freeze the bowl for a day in a very cold freezer before you can use it (I consider this a quirk more than a con... I have an extra freezer and keep it in there when not in use, so it doesn't take up cabinet space, which for me is a plus). You do have to be careful and use a container with a spout in order to add ingredients while the machine is in motion (and it is not recommended to let the machine stop at all, or your dasher (mixer) attachment is likely to freeze in place, and then break when you turn on the motor). Its true that the dasher and coupler are made of cheap plastic... seems to work fine for me, but I wonder it they will hold up over time. I added fresh pitted, halved cherries to my French vanilla, and then let it freeze in the extra freezer in my basement. I checked it a few hours later (the ice cream was in a clear Rubbermaid bowl), and noticed that the ice cream was firming up, but the cherries had all sunk to the bottom-- they didn't stay suspended in the ice cream (the ice cream tends to end up somewhere between a "yoghurt" and a "soft-serve" consistency, and you have to finish off the freezing process by letting it sit in the freezer overnight, otherwise the ice cream will likely be softer than you'd want it to be. As far a the fresh cherry mix-ins are concerned, I simply mixed up the ice cream by hand to re-suspend them (after a few hours in the freezer), and it came out perfect (but if I hadn't checked and remixed the ice cream, my "add-ins" would all be frozen in place and on the bottom. This is a quirk, and if you deal with it, you can still get great ice cream, even with chunky add-ins. Finally, although my bowl hasn't leaked any of the blue fluid, there are enough reviews complaining about this that I think it could potentially be a problem with the design... I hope mine never leaks. Overall, I'm quite happy with it, and I much prefer making good use of my KA mixer (with this attachment) rather than buying a stand-alone machine.... but be prepared to deal with the quirks. This machine is not idiot-proof, and if you can't deal with it, perhaps you should consider a stand-alone unit with built-in freezing unit.

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 BASE Time: 20 minutes plus several hours’ cooling, chilling and freezing 2 cups heavy cream 1 cup whole milk ⅔ cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Your 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

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.

I was hesitant to spend this much on an attachment vs a dedicated machine after reading some reviews - I had a time sensitive meal to prepare for and with the issues many people have reported here I felt it would be safer to spend less on a cheaper machine. In the end I took the gamble and got this attachment. One minor hickup - I have an Australian machine and this attachment is for the US version, but there's a very simple mod you can make to remove the spring-loaded hood from the planetary head that will allow you to fit the drive head (if you're interested just google the attachment with Australian version and you'll get a tonne of youtube videos showing you how) without damaging the machine or losing any of your other attachments. I chilled the bowl 32 hours, had the ice cream base done and in the fridge overnight. Crystal formation occurred almost instantly and it had doubled in volume in about 15 minutes. I could have removed it at that point but I let it continue for the full cycle. Amazing results - better than my dedicated machine back home. It was a little hard to get the mixture in and the paddle isn't exactly designed for ease of extraction of the final ice cream, but these were minor issues considering how well the churn itself actually worked. A note of advice for anyone else reading these reviews: the purpose of churners are not to create immediately consumable ice cream directly from the bowl (although in a lot of cases you can often eat immediately if you wish) it is to allow seed crystals to form and to trap air within these structures - it is normal and expected that you will need to put the churned mixture back into the freezer to set into its final state. I aim to churn the night before I need it so it has a good 12+ hours to set. If the seed crystals do not form correctly, then the final frozen mass will be a block of ice and if it never freezes at all it means the freezing-point of the base has been lowered so the churner/freezer can't set it. Sugar and alcohol both affect the freeze-point so if you find you're having trouble you may have too much of these. Resist the temptation to make it more or less sweeter, or to slosh in extra booze because this changes the chemistry and your recipe will not be reliable. If you make a lot of sorbet in particular, invest in a sacrometer which allows you to read the baume (sugar) level and adjust with water/milk or sugar syrup. Commercial kitchenware shops, online and anywhere that sells home-brewing supplies will stock them. Note that temperature and the crystals both affect our ability to taste sweetness so the base is always deliberately more sweet that it seems it should be prior to churning.

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!

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.

Great attachment.

Superó mis expectativas! La calidad es muy buena. La textura del helado es impecable. Funciona muy bien. Super simple. La única observación es que en otros reviews, los usuarios dicen haber recibido en la caja un recetario... a mí no me llegó. Ten en cuenta que necesitas espacio en el freezer para guardarlo. Estoy enamorada de este accesorio. Muy buena compra!