Do I have to cook a custard, or can I do a no-cook base?
You can do no-cook, but custard gives you the creamiest texture with the least drama later. If you want no-cook, use 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 1 tablespoon vanilla, and a pinch of salt. Whisk until sugar dissolves, chill well, then churn. It will be lighter and a bit icier than custard.
How long should the KitchenAid attachment bowl be frozen?
At least 15 hours, and 24 hours is even better if your freezer runs warm or is packed. Also, follow your attachment manual if it gives different timing. The bowl should feel deeply frozen all the way through, not just cold on the outside.
Why is my ice cream still liquid after churning?
Usually one of three things: the freezer bowl was not frozen long enough, your base was not cold enough, or your kitchen was hot and the bowl warmed up fast. Next time: freeze the bowl longer, chill the base overnight, and churn immediately after pulling the bowl from the freezer.
Can I use vanilla bean instead of extract?
Absolutely. Split 1 vanilla bean, scrape the seeds, and heat the seeds plus the pod in the milk and cream. Let it steep 15 minutes off heat, then proceed. You can still add 1 teaspoon vanilla extract at the end for a bigger vanilla hit.
When do I add mix-ins like cookies or chocolate?
Add them in the last 1 to 2 minutes of churning, when the ice cream is thick like soft serve. Keep mix-ins cold so they do not melt the base. Keep pieces small, and do not go wild on quantity: too many mix-ins can keep the ice cream from firming up well.
Can I make this lower sugar?
You can reduce sugar slightly, but sugar is not just sweetness. It helps keep ice cream scoopable. If you drop sugar too much, you will get a harder, icier result. I would not go below 1/2 cup for this batch.
