The best homemade vanilla ice cream

Name: The best homemade vanilla ice cream
Prep time: 125
Total time: 245
Yield: 4
Ingredients: single cream; double cream; icing sugar, sifted; vanilla extract; pinch of sea salt; optional add-ins; espresso powder; chopped toasted almonds; chocolate chips; mint extract, or to taste; chopped frozen fruit

KitchenAid Chef

Duration

Total4h5

Prep2h5

Rest2h

Tools

BlenderBlender

Ingredients

Serving

375 ml: single cream
250 ml: double cream
30 g: icing sugar, sifted
2 tsp: vanilla extract
to taste: pinch of sea salt
to taste: optional add-ins
1 tsp: espresso powder
60 g: chopped toasted almonds
85 g: chocolate chips
1/2 tsp: mint extract, or to taste
170 g: chopped frozen fruit

Step by step

Freeze single cream in ice-cube trays for about 2 hours.
Combine frozen single cream and double cream, powdered sugar, vanilla and salt in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth for about 30 seconds. Drop in add-in (see below), if desired, and pulse 2 to 3 times on low just to incorporate.
Transfer to airtight container and place in freezer until firm for about 2 hours. Ice cream will keep in freezer for up to 1 week.