JoNorvelleWalker

Here is a simpler, less expensive ONiLAB model I have that I would recommend for ice cream. The controls are more straightforward and no one needs a maximum temperature of 380C for ice cream. Well, at least no one that I know. (eG-friendly Amazon.com link)

The KitchenAid I used is their commercial model, not sure if that makes a difference. I admit I was worried about the clutch disengaging but it did not. I wonder if it would help to start the KitchenAid on a slightly higher speed? Two containers of my batch are in the -22C chest freezer. The third container is in my tummy. I have three ONiLAB laboratory stirrer hotplates. Here is a link to the one used for the ice cream: (eG-friendly Amazon.com link) Stated capacity is 5 liters. The Amazon product picture is apparently for a slightly different model.

I seldom wear an apron in the kitchen but I did the other day while boiling caramel.

Bear does not have to run faster than the cyclist...just run faster than the photographer.

Yesterday I got two dozen brown eggs from Whole Foods @$4.99. Only eggs they had.

That could be the problem, I wasn't doing any stirring.

I have the ingredients for meatloaf from recipetineats, a recipe I have made before, and which I can recommend. My question is about the grind of the meat. I have a kilogram of chuck roast. I'm thinking to double grind the meat as fine as possible. Thoughts or advice?

This evening I made a batch of salted caramel sauce (sugar, butter, cream, salt) to go over ice cream. Unfortunately it took two tries. On the first attempt the sugar started to burn before it fully melted. This happened in my lovely Falk copper sugar pot. Which is now soaking by the sink. For the second caramel batch I used a stainless steel sauce pan on my Paragon induction unit, where I can control the temperature. Is there some magic for making caramel in a traditional copper sugar pot, or is this the century to surrender and just rely on technology?

My first batch in the new KitchenAid ice cream attachment. I chilled the bowl to -39C, the best my blast freezer could do. For the recipe I went back to old times: https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/#findComment-2033500 Except that I used 8 yolks and a drop of Polysorbate 80. I cooked an hour and 15 minutes at 72C, to pasteurize and get a reduction of about 15%. This stirrer/hotplate controls temperature to +/- 0.5 degree C. Then I strained the mix and homogenized as usual. I refrigerated the mix overnight and then spun it for 10 minutes -- longer than necessary. Six minutes would have been OK. I portioned the finished ice cream into Nija Creami cups, and back to the blast freezer they went. I licked the dasher without getting anything in my hair. I call that success. Next time I might use less mix. I'd suggest leaving the volume well under a liter so the mix doesn't try to escape the bowl.

And did you buy it?

It fits.

-30 to -35C

About 12 inches wide by 9 1/4 inches deep.

Does the 11 3/4 inch width include the "ears" on the side of the bowl? If so what is the width in the other direction? Thanks.

@Tropicalsenior, what are the dimensions of the KitchenAid ice cream maker bowl? I'm wondering if it would fit in my blast freezer.