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KitchenAid KICA0WH Ice Cream Maker Attachment - Excludes 7, 8, and most 6 Quart Models
- Enter your model number to make sure this fits.
- Makes up to 2.0 quarts of ice cream, gelato or sorbet in 20-30 minutes.
- Dasher rotates inside the bowl to spread, scrape and mix thoroughly.
- Easy to clean with warm soapy water.
- Some tilt-head models will require the adapter ring to fit properly. First, attach the freeze bowl adapter ring to the bottom of the freeze bowl with a counterclockwise turn
- For use with KitchenAid stand mixers; includes freeze bowl, dasher and drive assembly
- Creates up to 2 quarts of ice cream, frozen yogurt, or sorbet in about 25 minutes
- Powered by stand mixer; pour in batter and dasher and freeze bowl do the work
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From the manufacturer
KitchenAid Ice Cream Maker Attachment
KitchenAid Ice Cream Maker Attachment makes up to 2 quarts of fresh ice cream, sorbet and other frozen desserts.
Up to 2.0 Quarts
Ice cream maker attachment produces up to 2.0 quarts of soft-consistency ice cream and other frozen desserts
The dasher rotates inside the freeze bowl to spread, scrape, and mix the batter
Several recipes are provided in the Use & Care Guide
1-Year Hassle-Free Replacement Warranty
|Warranty||1-Year Hassle-Free Replacement Warranty||1-Year Hassle-Free Replacement Warranty|
|What's Included||Freeze Bowl, Dasher, and Drive Assembly||Freeze Bowl, Dasher, and Drive Assembly|
|Dimensions||7.0H x 11.0W x 8.5D / Weight 6.0lbs||7.0H x 11.0W x 8.5D / Weight 6.0lbs|
|Easy to use||✔||✔|
|Designed to work with all models of KitchenAid Stand Mixers||✔||✔|
|Easy to clean||✔||✔|
|Compact Design: can be stored in the freezer or cabinet.||✔||✔|
Tips for Great Results
The freeze bowl must be completely frozen to make ice cream or other frozen desserts.
For best results, store the freeze bowl in the back of your freezer where the temperature is coldest for at least 15 hours. Adjusting your freezer to its coldest setting will help the freeze bowl make firmer ice cream faster.
Storing the freeze bowl in the freezer at all times allows you the flexibility to make your favori
For recipes that need to be pre-cooked, allow the mixture to cool completely in the refrigerator.
All batter recipes need to be completely chilled in the refrigerator before making ice cream.
Most ice cream recipes call for a combination of cream, milk, eggs, and sugar. The type of cream you choose will determine how rich in flavor and how creamy the texture of the finished result. The higher percentage of fat in the cream, the richer and creamier your ice cream will be. Any combination can be used, as long as the liquid measurement stays the same. Lighter ice creams can be made by using more milk than cream, or by eliminating cream. Skim milk will work, but there will be a noticeable difference in texture.
Type of Cream Fat %
- Heavy Cream 36%
- Whipping Cream 30%
- Light Cream 18%
- Half and Half 10%
Compare to similar items
|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Available from these sellers||Amazon.com||Amazon.com||Amazon.com||always quality||Amazon.com|
|Color||fits 5 and 6 quart mixers||Silver||White||Citrus Juicer||White||White|
Make up to 2 quarts of fresh ice cream, sorbet and a variety of other frozen desserts quickly and easily with theKitchenAid Ice Cream Maker. (Fits all Household Stand Mixers 4.5 Quart and larger.) For everything you want to make. KitchenAid.
Top customer reviews
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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.
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
I store ours (including all of its parts) at the bottom of our deep freeze for at least 24 hours before using it to ensure that it is completely frozen. The ice cream mixture seems maybe a little bit softer than soft-serve after about a 1/2-hour of churning, but it firms up nicely in the freezer.
Be sure to start the paddles moving before pouring the mixture into the frozen bowl. Otherwise, the mixture will immediately freeze to the sides of the mixing bowl, which prevents the paddles from turning.
Knowing that the warranty had expired, my hopes weren't high that there was anything that could be done. I called KitchenAid's Customer Satisfaction Center to tell them how disappointed I was, and I'm glad my hopes weren't high. Their solution was to give me 20% off if I purchased a new ice cream maker at full price $99.99--at $79.99, it was still $15.00 more expensive than a new bowl would cost on Amazon. Thank you very much. I hung up the phone even more disappointed.