I love my <\/span>Ankarsrum stand mixer<\/span><\/a>. I\u2019ve raved about how it\u2019s helped me <\/span>become a better baker<\/span><\/a>, making everything from cookies to pizza dough easier and more enjoyable. And just when I thought I couldn\u2019t love an appliance more, I found a way: I can use it to make ice cream.\u00a0<\/span><\/p>\n \u00a0<\/p>\n I live in South Florida, where it\u2019s always ice cream weather, but I\u2019d never made ice cream at home before. I just couldn’t commit to a large single-use applicance, and making ice cream seemed like a fussy process that didn\u2019t feel worth it when I could just buy a pint at the store. But the <\/span>Ankarsrum Ice Cream Maker Attachment<\/span><\/a> changed my opinion completely.\u00a0<\/span><\/p>\n \u00a0<\/p>\n <\/source><\/source><\/source><\/picture>\n Photography and food styling by Liz Neily<\/p>\n<\/div> \u00a0<\/span><\/p>\n This <\/span>attachment<\/span><\/a>, which is sold separately, consists of five pieces: an outer mixing bowl, a freezer bowl, a mixing lid, a mixing paddle, and a storage lid. To make ice cream using your Ankarsrum, you first freeze the freezer bowl for 24 hours. (Pro tip: After making a batch, wash the bowl and return it to the freezer so you’re always ready to make ice cream when the mood strikes!) The frozen bowl attaches to the Ankarsrum mixer base, then you insert the mixing paddle and cover with the mixing lid. Turn on the machine and pour your chilled ice cream base through opening in the mixer lid. Then kick back! Let the ice cream churn for 20 to 30 minutes, or until thickened. Don\u2019t panic if your ice cream doesn\u2019t seem completely frozen at the end of the mixing time; the texture is more like soft serve. You can serve immediately if you don’t mind a softer texture, or cover the bowl with the freezer lid, transfer to the freezer for at least six hours until frozen solid, then scoop and serve (with <\/span>hot fudge<\/span><\/a>, maybe?).\u00a0<\/span><\/p>\n \u00a0<\/p>\n When I’m not using the attachment, the five pieces all nest neatly together for easy storage, and in a small kitchen, that matters. I\u2019m not adding another bulky single-use appliance to my shelves; I\u2019m getting more use out of an appliance that is already a workhorse in my kitchen.\u00a0<\/span> <\/source><\/source><\/source><\/picture>\n Photography by Patrick Marinello; Food styling by Pearl Jones<\/p>\n<\/div> Homemade ice cream is silky, rich, and endlessly customizable \u2014 and the process is as rewarding as the results. I\u2019ve tried several recipes, but I keep coming back to two favorites: <\/span>Chocolate Decadence Ice Cream<\/span><\/a> (a must for fellow chocolate lovers) and <\/span>Salted Caramel Ice Cream<\/span><\/a>, with its perfect balance of sweet and salty. The real fun comes in the final minutes of churning, when you can add mix-ins like chocolate chips, nuts, or cookie pieces. Sprinkle them in gradually during the last two to five minutes while the machine is running, so they remain evenly mixed. With <\/span>so many recipes<\/span><\/a> to choose from, you\u2019ll have no trouble finding your next favorite scoop.\u00a0<\/span><\/p>\n \u00a0<\/p>\n For anyone who already owns the Ankarsrum, purchasing the ice cream attachment brings even more versatility to a tool that\u2019s already central to your kitchen. Who knew my favorite stand mixer had one more trick up its sleeve? I\u2019m officially out of excuses for not making frozen treats at home \u2014 and well-stocked on ice cream.\u00a0<\/span><\/p>\n \u00a0<\/p>\n Check out our <\/em>10 best ice cream dessert recipes<\/em><\/a>.<\/em><\/p>\n \u00a0<\/p>\n![\"Chocolate](\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_small\/public\/2021-05\/chocolate-decadence-ice-cream_0421.jpg?itok=LJ_rTdQD\")
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