This is from the manual that came with my Kitchen Aid Ice Cream Maker. I've only made it once and had some coaching from my former-chef friend, but it certainly looks and tastes like "real" quality ice cream, and is a recipe I hope to practice again soon!
8 egg yolks
230g (1 cup) sugar
600ml thickened cream
4 teaspoons vanilla
a pinch of salt
In medium saucepan over medium heat, heat full cream milk until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add full cream milk; mix until blended. Return full cream milk mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer milk mixture into large bowl; stir in cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher and drive assembly as directed in attachment instructions. Turn to Speed 1. Using a container with a spout, pour mixture into freeze bowl. Continue on Speed 1 for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
The biggest challenge with this recipe is cooking the milk/egg mixture to just the right point where it's hot but not so hot that the egg scrambles. If it scrambles, it puts little bits like sand into your ice cream and so it really needs to be thrown out, but of course, that is a very expensive exercise when you're throwing out 8 eggs... I think with practice you'd learn when it was warm enough.
I found the ice cream maker really easy to use. The only downside I can think of is that you have to freeze the bowl for at least 24 hours before you want to make ice cream. It does take up a fair bit of room in the freezer, and it's not like you can whip up a bowl of ice cream whenever the mood grabs you. Also, the milk/egg/cream mixture has to go in the fridge for at least 8 hours (I left it for 24 hours since it was easier to concentrate when the kids are asleep), so there is a bit of waiting around. Otherwise, it gets a big thumbs up! When it's done the 15 minutes, it comes out like soft serve ice cream but without all the additives. I can't wait until summer!
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