Sorbetière KitchenAid pour batteur sur socle

Who knew I could make my own ice cream!!!! I am so pleased with this purchase, so are my family. Easy to use. Freeze the bowl, Prepare and chill your mixture, attach bowl and beater to mixer turn on and pour in your mixture. Give it aprox 20 mins and Presto you have ice cream.
No more store bought ice cream in this house.

Bought this last year to go with the showstopper mixer and ice cream making book. The product is great except...you need room in your freezer to store it for many hours prior to using it. I have a regular sized freezer so not able to easily use it as much as would like.

This is an absolutely wonderful attachment. I completely agree with the previous reviewers, the frozen desserts are the best ever!

I decided to start by making vanilla ice-cream. I made a double batch of the custard, with the thought that I'd make two batches of ice-cream in a two day period. So glad I did because the ice-cream was gobbled up immediately! (Not by me! My husband and neighbour couldn't keep their paws off it. My husband loved the ice-cream and called our neighbour over to try it. They polished off that double batch of vanilla ice-cream before I had a chance to taste it! They said it was so good they couldn't stop themselves!)

Since then, I've experimented with different types of frozen desserts and they've all turned out well. I'd recommend following the recipes in the attachment's booklet, first, before attempting any experimenting with recipes from other sources. Especially if you are not familiar with making these types of frozen desserts.

I'm quite sure this is an attachment that will be used often by anyone who enjoys good quality ice-cream, sorbets, etc. It's easy to use. Read the instructions carefully. It is important the container is dried thoroughly before placing it in the freezer, otherwise you might have a frosted spot on the container, which could impair the whipping and freezing process of your dessert. Also, don't attempt to make frozen desserts in the container prior to the alloted freezing time instructed by booklet. If the container isn't cold enough, you may end up with a slighty soupy frozen dessert, or a dessert that's just not 'up to par'. Believe me, it's worth it to be patient!

If you don't already have one, consider buying a large good-quality rubber spatula that will be gentle on your attachment's inner surface when removing the frozen dessert and placing it into dessert bowls or freezer container. It helps to have a sturdy one that can stand up to firm and cold foods.

Years ago, I made several different types of frozen desserts, using old fashioned methods. I love using this attachment! It is so much easier! And, the results are fabulous!!! The ice cream is ready to eat as a soft-serve type of ice cream, or stored overnight and eaten as a hard ice cream on top of a slice of pie or a brownie, or, used as filling for a layered cake. Try swirling home-made or store bought jam or jelly into the dessert, after you've scraped it into a container. Or, heat the jam or jelly and drizzle it onto the hard ice cream. I don't care for this, but I know so many people who love the ice cream when I've swirled jelly into it and then let it freeze for several hours. The sorbets, by the way, are heavenly, too!

If you can wait, my advice is to allow your frozen dessert to sit in the freezer for several hours to 'cure'.

I'm actually considering buying another one of these ice cream attachments because I'd like to have the frozen desserts hang around in my freezer a little longer! And, hmmm ... instead of making a double batch of ice cream custard ... I could make a quadruple batch ... and make four containers of ice cream in just two days ... wonder how long those would last?

I made sorbet the first time and then frozen yogurt. The sorbet was fabulous, but it is time consuming to make the syrup and crush the fruit first. It looked so easy on tv. The recipes are more complicated that I thought. In the end, you get a delicious desert and it's fun to watch everything come together.

WE keep the bowl in the freezer and simple syrup in the fridge ready for the fresh fruit that comes in season. Great for the dairy free family. It is so hard or expensive to get Sorbet in the stores. Sometimes use the fruit we canned to made it in the winter when fresh just is not an option.

When I first tried it I didn't think I was going to be overly impressed...couldn't figure out how it would actually end up being ICE cream. Didn't seem thick enough for me. Made the triple chocolate recipe, and even though I'm not a big chocoholic it was awesome!!!! Have since tried many flavours and have been wowed each time. The odd time, when I haven't had a batch ready I fill in with the old standby from the grocery store and there is just NO COMPARISON. The storebought now kind of tastes like yogurt. Hint...if you like hard ice cream be patient and run the machine longer than recommended...so the mixture is almost overflowing. (and pay attention to their instruction to add nuts, or fruit near the end...otherwise the additions freeze too and hard to eat..lol)

Excellent Ice cream and never icy. I've had mine over a year now. I keep the attachmets in the freezer at all times. That way when the mood hits you for ice cream or other deserts your ready
to go. The only thing better would be if the
ice cream was ready right away. Unfortunately you
have to wait. But if you want fresh and natural this is the way to go! Easy clean up.