Ice Cream for the 1 qt. Kitchenaid bowl
Dairy, Desserts
Ingredients
Vanilla:
3 whole eggs
3/4 cup sugar
2 cups whole milk
2 cups cream
1/4 tsp. Salt
1T. Vanilla
Chocolate:
3 whole eggs
1 cup sugar
2 cups whole milk
2 cups cream
1/4 tsp. Salt
1 cup cocoa powder
1 tsp. Vanilla
S'more:
3 whole eggs
5 T. Brown sugar
2 cups whole milk
2 cups cream
1/4 tsp. Salt
1 10oz. Bag of mini marshmallows
1 cup chocolate chips
6 graham crackers
Description
Ice cream recipe using a Kitchenaid ice cream bowl.
Directions
Put your ice cream bowl in the freezer and make sure it is frozen solid. Kitchenaid says this will take about 15 hours, which unfortunately means that unless you have multiple bowls, you can only do one batch in a day. You can however make all of your bases, and store them in the fridge to use as the bowl is ready.
Vanilla and chocolate:
Put everything except the vanilla in a sauce pan and whisk together.
Whisk and cook on medium low until the mixture can thickly coat the back of a spoon.
Turn off the heat and stir in the vanilla. If necessary, run it through a sieve.
Pour into a pitcher or jar and refrigerate for several hours or overnight.
Once it is completely cold, put your bowl in the mixer, put the ice cream paddle together in the bowl, start the mixer, and pour in the custard.
Churn for about 30 minutes. At this point it should have the consistency of soft serve.
Spoon the ice cream into a plastic container with a lid and put it in the freezer.
After 30 minutes, pull the ice cream out and stir it, then return it to the freezer to finish firming up. 
S’more:
Put everything except the marshmallows, chocolate chips, and graham crackers, in a sauce pan and whisk together.
Whisk and cook on medium low. Once the mixture is warm, start melting in the marshmallows a handful at a time until they are all incorporated. Continue to cook and whisk until the mixture can thickly coat the back of a spoon.
Pour into a pitcher or jar and refrigerate for several hours or overnight. Before you use it, add a few tablespoons of milk to make it pourable and give it a good stir.
Put your bowl in the mixer, put the ice cream paddle together in the bowl, start the mixer, and pour in the custard.
Churn for about 30 minutes, or until it has the consistency of soft serve.
Spoon the ice cream into a plastic container with a lid and put it in the freezer for 30 minutes.
Break your graham crackers up into small, bite sized pieces. Put your chocolate chips into a small sauce pan and heat on low until they melt, then stir in the graham crackers.
Pull out your ice cream, stir it, stir in the chocolate and graham crackers so they are fairly well distributed, then return your ice cream to the freezer. 
Notes
*If the mixer begins clicking before the 30 minute mark, it means the ice cream is already as thick as it can get in the mixer and you can go ahead and move it to a container in the freezer. If at 30 minutes, it is not soft serve consistency, your kitchen is probably too warm. Move your bowl with the ice cream in it to the freezer for 30 minutes, then continue churning.
*When your ice cream has firmed up, if it is not as creamy as you would like, let it sit out just until it begins to soften. Spoon it into a regular kitchenmaid bowl (that you chilled in the freezer) and use a paddle on high to whip it until it is smoother. Just be careful not to let it melt too much, or you will just make it worse. Spoon it back into your container and return to the freezer.