My wishing was not in vain, I received the ice cream attachment this past weekend. I could not wait to get started on my first batch of ice cream and had no idea what a process it is! Ice cream making is not for sissies and is well worth the wait.
The ice cream bowl for the Kitchaide stand mixer has to reside in the freezer for at leat 15 hours prior to making any ice cream. Marjie thanks for your instructions for hooking up the attachment.
French Vanilla Ice Cream - (adapted from Kitchenaide's instruction booklet)
2-1/2 cups Half-n-Half
1 cup of sugar
8 egg yolks
4 tablespoons pure vanilla extract
2-1/2 cups heavy cream
1/4 teaspoon salt
Heat the Half-N-Half in a sauce pan over medium heat until it almost boils. Remove pan from heat and set aside. Combine egg yolks in sugar in bowl of mixer until smooth. Very gradually add Half-N-Half to egg/sugar mixture with mixer on "stir" and combine. Pour mixture into a large bowl, whisk in vanilla, cream and salt. Cover bowl and chill for at least 6 hours.
Pour mixture into ice cream bowl, turn mixer on stir and let it go for 20 minutes. After 20 minutes, pour ice cream into an air tight container and place in the freezer for at least 2 hours.
Considering the process involved and considering I'm not the most patient person you will ever meet, this ice cream is worth it. This has to be the best I have ever had!