Raw Honey Vanilla Ice Cream (KitchenAid Attachment)

Time: ~30 min active + overnight chill + 25–30 min churn
Yield: ~1 litre (about 1 quart)

Ingredients (metric)

• 4 large egg yolks
• 170 g raw honey (about 1/2 US cup)
• 240 ml whole milk
• 1.5 g fine sea salt (about 1/4 tsp)
• 480 ml heavy cream (36–40% fat, if possible)
• 1 vanilla bean, split and seeds scraped (or use 22.5 ml pure vanilla extract)
• 2.5 ml pure vanilla extract (optional, to boost flavor)

Equipment

• KitchenAid stand mixer with ice cream maker attachment (freeze bowl)
• Medium saucepan
• Mixing bowls
• Fine-mesh sieve
• Rubber spatula
• Plastic wrap
• Airtight container for storage

Instructions

Preparation (Day Before)

1. Place the KitchenAid ice cream maker bowl in the freezer for at least 15 hours, preferably 24 hours. Put it toward the back of the freezer where it's coldest.

Custard Base (≈30 minutes + chilling time)

1. In a medium bowl, whisk the egg yolks until slightly lightened in color.
2. Add the honey and whisk vigorously until pale and slightly thickened, about 2 minutes.
3. In a medium saucepan, combine the milk, salt, and vanilla bean (if using). Heat over medium-low until small bubbles form at the edges and the mixture is steaming, but not boiling (~77°C / 170°F).
4. Slowly pour about 120 ml of the hot milk into the egg–honey mixture, whisking constantly to prevent curdling.
5. Gradually pour the tempered egg mixture back into the saucepan, whisking constantly.
6. Cook over medium-low, stirring continuously with a rubber spatula, until the custard thickens to coat the back of a spoon (~79–82°C / 175–180°F). Do not let it boil.
7. Remove from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl.
8. If using vanilla bean, scrape any remaining seeds into the custard and discard the pod. If using vanilla extract instead of the bean, stir in 22.5 ml now.
9. Stir in the heavy cream until evenly combined.
10. Press plastic wrap directly onto the surface of the custard to prevent a skin.
11. Refrigerate until thoroughly chilled, at least 6 hours and up to 24 hours (overnight is best).

Churning (25–30 minutes)

1. Attach the frozen KitchenAid freeze bowl to the mixer, insert the dasher, and attach the drive assembly.
2. Set mixer to STIR (Speed 1).
3. Slowly pour the chilled custard into the bowl while the mixer is running.
4. Churn 25–30 minutes, until the mixture reaches soft-serve consistency and has increased in volume.

Hardening (Optional, 2+ hours)

1. Transfer ice cream to a shallow, airtight container.
2. Press parchment or plastic wrap directly on the surface to minimize ice crystals.
3. Freeze at least 2 hours, or until desired firmness.

Tips for Best Results

• Ingredient quality: High-fat cream (36–40%) yields the richest texture.
• Raw honey: Varietal honeys (clover, wildflower, etc.) subtly change flavor; 170 g keeps sweetness restrained.
• Vanilla: Whole bean gives the most aromatic flavor; extract is a fine substitute.
• Chill thoroughly: Both the freeze bowl and the custard must be very cold before churning.
• Do not overfill: Keep the bowl ≤ 2/3 full; the mixture expands as it churns.
• Container choice: A shallow container speeds freezing and improves scoopability.

Storage

• For best flavor/texture, enjoy within 1 week.
• For easier scooping, let the container sit at room temperature for ~5 minutes before serving.