Something strange happened to me in my late 30’s, something which wasn’t impressive at all. Every time I eat ice cream I become very bloated and feel awful. As I’m sure you can imagine this ticked me off and so I began paying attention to what was in the ice cream and quickly realized the store-bought items I thought were ice cream or sorbet…weren’t at all. They were iced desserts.
When I eat ice cream or a sorbet which is homemade I don’t end up with stomach aches; I actually am able to enjoy the desserts, thank goodness! This is why I was super excited to receive a KitchenAid Ice Cream Maker Attachment to review here on my blog, the company has provided me with the attachment in exchange for sharing my honest opinion with you all here.
The ice cream maker is used with the KitchenAid Stand Mixers and makes up to 2 quarts of your chosen frozen dessert. The unit itself must be put into the freezer for at least 12 hours prior to use, we decided to store it there. While space may be an issue for some, we simply put some items from the freezer into the bowl of the ice cream maker which freed up some room. It comes with a 1 year warranty and a book of instructions and recipes which we plan to try over time.
KitchenAid Ice Cream Maker Tropical Fruit Sorbet Recipe
Begin by putting the Ice Cream Maker into the freezer for at least 12 hours. During this time you can make the dough. I read through the KitchenAid recipes and decided to use the tropical fruit I had on hand to make my own Tropical Fruit Sorbet.
First you’ll need to prepare 1-1/4 cups of simple syrup. Prepare simple syrup by boiling equal parts water and sugar until sugar is fully dissolved.
Next chop up 1 dragon fruit, 1 mango and 1 cup of raspberries (I used frozen) and add in 1-1/4 cup simple syrup.
Blend all of the ingredients together until you have a smooth mixture. If you don’t care for seeds in your sorbet, this is the time when you should strain them out.
Now pull the ice cream maker out of the freezer and twist it onto the Stand Mixer base. The kit includes an adaptor which is used on some styles don’t worry, it’s not difficult to figure out because the instructions are quite clear. There is also a “dasher” which you affix to the head of the mixer which does the rotating work.
Once you have the bowl and dasher in place, turn on the mixer to STIR and begin pouring in your mixture. Now go and do your dishes, read a book or relax for 20 minutes and allow this puppy to do the work!
After 20 minutes you’ll find yourself a lovely mixture which may appear a bit runny still. Just scoop it all into a plastic container, seal with a lid and pop into the freezer for a few hours to firm up.
After a few hours you’re left with a sorbet to die for! It’s jammed with tropical flavours which will explode in your mouth without leaving you with a stomach ache.
I’ve officially fallen in love with my KitchenAid Stand Mixer Ice Cream Maker attachment. It’s super easy to use and gives me confidence that I’m aware of the ingredients in the desserts we make using it.
- 1 Mango
- 1 Dragon Fruit
- 1 cup raspberries
- 1-1/4 cup simple syrup
- Chop first 2 ingredients
- Blend ingredients
- Add mixture to Ice Cream Maker attachment bowl
- Turn Stand Mixer to STIR and leave for 20 mins
- Transfer sorbet to plastic container, seal lid and put into freezer for 2 hours
- Remove from freezer, serve portions and garnish
Looking for more inspiration? Check out the Linkies at :
Tatertots and Jello,Whipperberry, 30 Handmade Days, Simply Sweet Home, The Answer is Chocolate, The Best Blog Recipes, Family and Friendly Fun, Six Sisters Stuff
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