Bites: Homemade Ice Cream

Ice cream

It’s August, and we’re in the midst of triple-digit heat. The best remedy for these hot days is ice cream! (If I’m honest, I don’t need the excuse of triple-digit heat to eat ice cream! I’ll eat it any day of the year!)

While I’ll eat nearly any kind of ice cream, there’s something truly special about homemade ice cream — the freshness, the creaminess, the bold flavor that isn’t lost in preservatives and unnecessary ingredients, and the special feeling that it was made at home with care and smiles.

We tried out our KitchenAid ice cream attachment this summer for the first time. It takes a few steps to get to the final product, but it’s relatively easy. First, you have to freeze the ice cream bowl for 15 hours. You also have to make the batter and chill it for a bit in the refrigerator before you begin churning.

When you first make the ice cream, it is a little soupy, though delicious, but the next day after it’s been in the freezer, it’s perfect. The ice cream is still fresh, and the consistency is perfect.

KitchenAid offers several recipes in the ice cream maker manual, and if you’ve lost yours, you can access it here online.

Homemade ice cream

We enjoyed simple vanilla ice cream with strawberries and hot fudge. Delicious!

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