I’m thrilled to share some exciting news with you … I recently joined the KitchenAid contributor team as a featured blogger at their beautiful recipe site – Kitchenthusiast. What an honor!
As a huge fan of KitchenAid appliances, it’s such a privilege to be able to join some of my favorite bloggers to share delicious seasonal recipes that highlight a few of my favorite KitchenAid products.
Since summer is finally here, I thought it would be fun to celebrate this exciting news with an Ice Cream Sundae Party featuring my family’s favorite naturally-sweetened homemade vanilla bean ice cream recipe.
So join the party and come visit me over at KitchenAid today where I’m sharing a super simple recipe to beat the heat of summer and have a lot of fun in the process!
P.S. These absolutely adorable chevron-stripe ice cream cups make any party fun! Another party-friendly serving tip – use muffin tins to serve toppings for ice cream parties, burrito or taco night, make-your-own pizza night and MORE! (aff.links)
Disclosure: As a contributor for KitchenAid’s blog, I occasionally receive free products, as well as a small stipend for writing posts for Kitchenthusiast. This in no way impacts my review of their products. All opinions given are my honest thoughts after testing and using their products on a regular basis. Thank you!
What a great honor for you! How exciting. (But, the links are saying page not found.)
Hi, Shonda! I think my post went live before theirs did. Oops! I was a little too excited. LOL! All the links should be working now, as the post is live. Thanks for your support!
Great! I just was able to see it now! Yummy! I will have to check out that ice cream attachment since I have a Kitchen Aid.
Thanks for leaving a sweet note at the KA site! 🙂 Appreciate your kind support!
You are welcome!
There is a problem with the KitchenAid website link.
Hi, Rebekah! I think my post went live before theirs did. Oops! I was a little too excited. LOL! All the links should be working now, as the post is live. Thanks for your support!
Your links to the recipe arent working 🙁
Hi, Jess! I think my post went live before theirs did. Oops! I was a little too excited. LOL! All the links should be working now, as the post is live. Thanks for your support!
This looks delicious but when I link it takes me to the KitchenAid blog and says “link not found”. Just thought you might want to know. I’ll try back later. Thanks for all the great inspiration!
Hi, Nikki! I think my post went live before theirs did. Oops! I was a little too excited. LOL! All the links should be working now, as the post is live. Thanks for your support! 🙂
Sandra S. says
Congratulations on being selected to contribute to KitchenAid as a featured blogger!
Charlotte Moore says
Just wondered how this could make 2 qts. as the Kitchenaide website says. I don’t see enough volume to do that. It sounds delicious.
Where did you get the spoons to match the cups? And Congratulations!
Hi, Lea. You can find them on amazon here (http://amzn.to/1psXWPL) but they are expensive. I found them on Etsy and also at One Kings Lane for less. Some craft stores carry similar types as well. Hope that helps. Thanks for your sweet well wishes! 🙂
Sylvie | Gourmande in the Kitchen says
Congrats Kelly, such a fun group of bloggers they have over there!
Thank you so much, Sylvie! You are such a sweet friend! Appreciate you! 🙂
Gigi Steyer says
I thought you used to have a link to a great hot fudge sauce recipe, but I can’t find it anymore. Can you help?
Hi, Gigi. You must be thinking of another site. But I do have a “Magic Shell” recipe that you can find here: http://www.keeperofthehome.org/2014/06/frozen-banana-bites-perfect-summertime-treat.html
Blessings, Kelly 🙂
Gigi Steyer says
I wanted to try making this ice cream recipe, but I was originally going to use raw milk and raw cream (as well as pastured eggs). However, I think if I make it, since it is cooked, I will have to use pasteurized after all, as the cooking process looks like it would just “pasteurize” all that lovely raw goodness, right? Or is this cooking at a low enough temperature that it doesn’t do that? Thanks! Gigi
Hi, Gigi. If you use pastured eggs, many do not heat them at all. But I leave that up to you as far as your comfort zone on that, especially if you don’t truly know your pastured egg source. And personally, I would not be comfortable with raw egg yolks for small children. I just always want to err on the side of caution when it comes to little ones. You can also opt to leave out the eggs and instead increase the amount of raw cream and reduce the amount of raw milk to help it achieve that creamy factor. The reason egg yolks are used in ice cream bases is because they really help to produce smooth, creamy, custardy ice cream. Whereas ice cream without eggs has to rely on the fat in the cream to keep it soft but it will still tend to freeze harder than egg yolk based ice cream. So it really comes down to taste and texture. Hopefully this helps. 🙂
Gigi Steyer says
Actually, my question was more about whether it even makes sense to use raw cream and raw milk in this particular recipe, being as it is cooked. I don’t know if you know the answer to this, but, do you think that it would, in effect, act like “pasteurizing” to the raw cream and milk to cook it the way you do in this recipe? If so, it looks like it would be better to just use regular, store-bought milk, since it would be a waste of good, raw enzymes otherwise. I don’t have a problem with using pastured raw egg yolks – my twins are almost 12. Thanks, Gigi
Apologies for the confusion. What I was trying to say is that you could use raw milk and cream without heating it at all and make ice cream. Some people also use raw egg yolks, although again, I would be sure you’re comfortable with your pastured egg source. Personally, I wouldn’t pay the extra money for raw milk and cream only to heat it. Heating it above 110°F will kill off the live components in the milk. So again, you can always make ice cream without heating the milk. The heating method is simply used to help thicken it into a custard before freezing. If you don’t heat the milk, it will not be as smooth and custard-like, but will still be delicious. Hope this helps to better clarify. 🙂