KitchenAid Official Store via eBay has
Certified Refurbished: 2-Quart KitchenAid Ice Cream Maker Attachment (KSMICM) for $34.99 - $7 (20%) when you apply coupon code
TECHREFURB20 at checkout =
$27.99.
Shipping is free.
Thanks to Deal Hunter
itsamazeling for posting this deal.
About this item:
- Make thick and creamy ice cream at home, in small batches, and enjoy right out the bowl.
- Fits most KitchenAid Tilt-Head Stand Mixers, except Artisan Mini models - KSM3316 and KSM3317. Please verify your model number compatibility before ordering. *Stand Mixer sold separately.
- Fits most KitchenAid Bowl-Lift Stand Mixers, except the following 5, 5.5 and 6 Quart models: K5SS, KSM50, KSM500 and KSM450. >It is not compatible with Professional line Stand Mixer models: KSM90 and KG25H. Please verify your model number compatibility before ordering. *Stand Mixer sold separately.
- Our 2 quart bowl lets you make your favorite ice creams, gelatos or sorbets in less than 30 minutes* *Excluding prep time.
- Redesigned assembly and new handles easily connect to your KitchenAid Stand Mixer* to quickly start churning your favorite recipes. *Sold separately.
- Redesigned dasher for thorough ingredient incorporation rotates inside the bowl to spread, scrape and mix for even freezing.
- Once the bowl has reached room temperature, simply clean with warm, soapy water.
- Model KSMICM includes (1) Ice Cream Bowl, (1) Dasher, (1) Hub Assembly
- This item has a 2-year warranty serviced by Allstate.
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Our community has rated this post as helpful. If you agree, why not thank IndigoWinter2667
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Only use a wooden spoon or silicone spatula to remove the ice cream, or you'll scratch up the bowl as I did.
Perhaps you should buy two bowls right now.... you know you have a SD problem. Just give in.
My short-cut to strawberry is to get Aldi or Lidil 75% fruit preserves. The last 5 min of the 15-20 min churn spoon some in to taste. Never needed even more than half the tiny jar.
I use the NYTimes vanilla with egg yolks as my creamy base. More work with heating, watch closely at end to not make scrambled eggs. But with thermometer and keep stirring/watching easy.
I use the glass oxo or Rubbermaid storage overnight in fridge before churn. Seems to work better but sometimes.in cool only hours.
Maple syrup reduced down before dumping in same base with or without walnuts easy winner too. Coffee ditto.
ICE CREAM BASE
Time: 20 minutes plus several hours' cooling, chilling and freezing
teaspoon fine sea salt (yeah I often skip or pinch whatever salt)
2 cups heavy cream (Can try all whipping cream no milk whatever is available cheaper)
1 cup whole milk (I substitute half and half for extra creamy and much less lactose)
½ cup sugar
6 large egg yolks ( can do way less quick store egg whites or make scrambled eggs with)
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-readthermometer).
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
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