KitchenAid Ice Cream Maker issues
Just wondering if anyone else has had this problem......I just bought the Kitchenaid Ice cream maker 2 days ago, followed the instructions, made a batch of vanilla ice cream and poured it in the bowl and instantly the dasher started clicking and the mixture started clumping and the sides froze and wouldnt churn anymore all within 2 minutes of pouring the batter in - is it possible my freezer and bowl were TOO cold? has anyone else ever had this problem. Took out the bowl, had a hard time prying out the dasher and my fingertips froze immediately .........
I just happened upon your question today - coincidentally the exact same thing happened to me when I was making ice cream the other day with my Kitchenaid ice cream maker - the same clicking & clumping as you described. After reading the recent response from the KitchenAid employee I may know the problem - my mixture (not the bowl/dasher) may have been too cold. My recipe states to put the ice cream base in the freezer for 2 hrs., stirring every 30 minutes, and when that was done it did have some "frozen" sections (the employee states the base should be "refrigerator temperature"). I am going to try it again just keeping the base in the fridge until it is very cold, rather than chilling it in the freezer per the recipe.
I am having a new problem with my KitchenAid ice cream maker - even after 20 minutes, the ice cream is not rising, so the batch is far smaller than it should be. It's thickening but not rising. I'm making ice cream for a big group this weekend and want to make sure this doesn't happen again. Any ideas?
Sorry - just noticed this after all this time. I'm not sure if you are directing your question to me (and hopefully you have discovered a solution), but, if you are working with an egg base, make sure you have cooked it to the correct temperature before chilling it. And sometimes, for me, it's that last ten minutes of churning that makes the difference in the volume, so don't necessarily give up before the full thirty minutes.
Hi, I am a KitchenAid employee. Here are some tips on using the Ice Cream Maker Attachment.
Using the KICA:
Important Note: Pouring batter into the freeze bowl before starting the mixer may cause the
batter to freeze prematurely and lock the dasher.
1. Ice Cream batter should be prepared and cooled to refrigerator temperature before using in
the KICA. (Cooked recipes require about 8 hours in the refrigerator to be cooled
2. Remove the KICA from the freezer (after freezing for a minimum of 15 hours).
3. Immediately assemble the KICA on the mixer.
4. Turn the mixer to the "Stir" speed.
5. Pour the ice cream batter into the freeze bowl.
6. Mix 20 - 30 minutes or until to desired consistency. (After about 30 minutes, the mixture will
harden no further.)
Note: If the dasher begins to slip and make a clicking noise, this is an audible indicator that the ice cream is done.
7. Add any solid ingredients, such as fruits or nuts, after 12 - 15 minutes into the mixing
Removing the KICA / Storing Ice Cream:
1. At end of the freezing process, turn the mixer to OFF and unplug the unit from the outlet.
2. Remove the KICA from the mixer. (Follow assembly instructions in reverse).
3. Use a rubber spatula or a plastic or wooden spoon to transfer ice cream to dessert dishes or to an airtight container for storage in the freezer.
4. For firmer ice cream consistency, store ice cream in an airtight container in the freezer for 2
- 4 hours.
Important Note: Do not store ice cream in freeze bowl in the freezer. The ice cream will be
"rock" hard and removing it from the freeze bowl with metal scoops or utensils may damage the freeze bowl.
Cleaning the KICA:
1. Freeze bowl:
1. Let the freeze bowl warm to room temperature.
2. Hand wash with warm water and mild detergent, rinse and dry thoroughly.
3. NEVER wash the freeze bowl in the Dishwasher.
4. Let the freeze bowl dry completely before storing in the freezer.
2. Drive assembly, dasher and bowl adapter ring:
Wash in the automatic Dishwasher or hand wash in warm, soapy water, rinse and dry.
re: Indirect Heat
I had the mixer running and the dasher was moving while I slowly poured it in just as per the instructions.........stlil perplexed.......although tried my ice cream this morning and its delicious :) but i still want to figure this out because it doesnt make sense and i wasnt able to add my chocolate chips since it froze so fast :(
I never add solids like nuts or chocolate chips until after I've frozen the ice cream completely in the KICA (tho it's still in the "soft serve" consistency). I transfer the ice cream from the freezer bowl to a re-chilled large mixing bowl and quickly fold solid additions in with a spatula. Then I transfer the ice cream to a shallow wide storage container and place it in the freezer.
Shallow wide containers make scooping easier, IMO.
I get the best results with my KICA when I freeze the freezer bowl in my separate upright "meat" freezer, which I set much colder (-0°F) than the the fridge-freezer. I have a dedicated space in that freezer for the bowl's storage, so it's always ready to make ice cream, even on a hot day (I've seen some online hacks using insulated bowl wraps or bubble wrap to keep the freezer bowl cold longer on hot days, but in my mild coastal CA climate (not extremely hot or cold) I haven't found that necessary. People who have trouble with the bowl might not keep their freezers set cold enough or they don't leave the bowl in the freezer long enough.
I also like to lightly whip about half the cream, then fold it into the rest of the base mixture before I chill the base mix and freeze it. The added air in the mixture makes scooping SO much easier after the ice cream has frozen hard in the freezer after many hours or days.
I'm making date-sweetened Fuyo persimmon ice cream right now with the surplus of ripening persimmons from our CSA box from the past two weeks. A high-speed, high-power Vitamix blender pulverizes the pitted Medjool dates smoothly, without any trace of solid bits. I also used pastured raw egg yolks and fresh raw cream and whole milk (which thankfully is easy fairly to obtain in stores in CA).
What's the difference between French and Philadelphia style ice cream?