They used them at the school where I was temporarily working. They seemed to work well. Two points I would make- be sure the beater is turning as you add your mixture or it will freeze solid around the edges and you won't be able to churn it. Also wait until the bowl comes up to room temperature before you wash it.

Thanks Colleen! I will add this to my file. :)

Moni

I have one and I do like it. I also have a Cuisinart ice cream maker, but it is 1-1/2 quarts, and most of my recipes make two quarts, which makes the KA bowl better. It is somewhat more difficult to pour the ingredients, but the machine is much quieter than the Cuisinart. My favorite recipe is chocolate ice cream:

Chocolate Ice Cream

3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolks, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
2 tbsp Frangelico (or 1 tsp vanilla)
1/2 cup toasted hazelnuts, chopped (optional)

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

2. When chocolate mixture has completely cooled, stir in the cream, and Frangelico (or your favorite liqueur). Pour into an ice cream maker, and freeze according to manufacturer's directions. I normally add the nuts about ten minutes before the end.

Lars

Thank you Lars! Just what I was hoping for, a tried and true chocolate ice cream recipe.

Now I wish, I had posted earlier.... as my friends just left... and I didn't make any... as the recipe I had said cool the mixture in the fridge for at least 8 hours... YIKES, I didn't read that part till two hours before they got here.

I shall try this soon, and report back. :)

Thanks again

Moni

Lars, I made it tonight. Thanks so much for the recipe. Must confess, I used half & half instead of milk, and some baileys. It is Devine!

So much better than the previously loved Braums ice cream, and the best part, no high fructose corn-syrup or other crappy ingredients. Now, back to my nightly bowl of ice cream habit! :)

Moni

Glad you liked it! It's my favorite ice cream recipe and is very rich, even with milk instead of half and half! Baileys would be good in it. It's a bit of work to make since you have to cook it, but I think it's worth it. I think I normally cook it to 170 degrees, but I forgot to put that in the recipe. The original recipe had 5 egg yolks instead of 3, but I felt that 3 were enough. I usually omit the salt also, but I don't think it hurts, although I think it should be a pinch instead of 1/4 tsp.

Lars

This post was edited by publickman on Fri, Dec 12, 14 at 0:49

Lars, thank you for the recipe! I'll try that after we unwrap the gift my mom sent us for Christmas. DH is an ice cream junkie and, of course, the kids love it, too.

She got us a Cuisinart 1.5 qt with the extra bowl. So that recipe is for 2 qt? Do you make 1/2 a batch?

Alex, the recipe should fit - it is supposed to make 1.5 quarts, but the nuts may or may not fit, which is why I usually make it in my KA bowl. The original recipe said that it would make 1.5 quarts, but it did not include nuts. Once I tried to put a full cup of nuts in, and that was too much. I sometimes make it with toasted almonds and Amaretto instead of hazelnuts and Frangelico, but hazelnut/Frangelico is my favorite.

Lars

Thanks!

I used the KA ice cream bowl one time and had much difficulty in pouring the mixture into the bowl. As a result, as coleenoz pointed out, it froze to the bowl and I had to remove it from the KA. So never tried the KA freezer again. How do you pour the liquid into the bowl as it is turning. I would like to try it again.

walnutcreek, try it without the bowl being frozen. Try pudding that hasn't totally set yet, as it would be similar consistency. I would think, you might need a different container to pour from?

It was a bit messy for me... but nothing I could not use my finger to get it off with, and lick... :)

Moni

Use a jug with a narrow pouring lip.

Not freezing the bowl would defeat the whole purpose, the icecream would not freeze.

Coleen, I mean just practice pouring in to it... not to actually try and make ice cream... just practice pouring.

:)

Moni

Thanks, Moni and Colleenoz. I believe I was pouring it from a bowl, so I will try with the large batter bowl I have with a pouring lip to see how that works.