# Raspberry-Honey Sorbet (KitchenAid Ice Cream Maker)

A smooth, scoopable raspberry sorbet that uses **honey** as the only sweetener. This recipe is tailored for the KitchenAid ice cream maker attachment.

- **Yeld:*** ~1.0–1.2 L (about 6.8 scoops)  
- **Active time:**
 20–30 min  •  **Freeze/Chill:*
 16–18 hrs total (bowl + final set)

## Ingredients
- 500 g raspberries (fresh or frozen; about 4 cups)
- 120 ml runny honey (about 1/2 cup), plus more to taste
- 180 ml water (3/4 cup)
- 1 tbsp fresh lemon juice
- *Optional,
 for softer scoops*:
 1-2 tbsp vodka or raspberry liqueur
- *Optional, 
 for extra smoothness*:
 1 tsp light corn syrup or glucose syrup

## Equipment
- KitchenAid stand mixer with **Ice Cream Maker** bowl and dasher
- Fine-mesh sieve (recommended for seedless texture)
- Blender or food processor
- Freezer-safe lidded container

## Method

1. **Freeze the bowl***
  Place the KitchenAid ice cream maker bowl in the coldest part of your freezer for *AT ELEAT *15 hours** (overnight works best). It must be fully frozen before churning.

2. **Make a honey syrup**
  Warm the water in a small saucepan (do not boil). Stir in the honey until completely dissolved and homogeneous. Remove from heat and cool to **fridge-cold**

3. **Puré the fruit**
  Blend the raspberries until smooth. For a silkier sorbet, press the purée through a fine-mesh sieve to remove seeds (optional but recommended).

4. **Mix & chill the base***
  Whisk together the raspberry purée, *COLDJ* honey syrup, lemon juice, and alcohol/corn syrup  if using. Taste the mixture--raspberries vary; add 1-2 tbsp more honey only if needed.  
  Chill the base in the refrigerator for **1-2 hours** until thoroughly cold.

5. **Churn***
  Assemble the frozen bowl and dasher on the mixer. Set speed to **Stir** (low). With the mixer running, pour in the chilled base. Churn **20–30 minutes** until thick and the dasher leaves trails (soft-consistency).

6. **Firm up**
  Transfer to a lidded container, press parchment onto the surface to limit ice crystals, and freeze **2–3 hours** until scoopable.

## Tips & Troubleshooting
- **Too firm after freezing?**
 Rest the container at room temp **5-–10 minutes** before scooping.  
- **Iciness:** Make sure both the bowl and base are **fully chilled** before churning. A teaspoon of glucose/corn syrup or a tablespoon of alcohol can help inhibit large ice crystals.  
- **Sweetness check:** Cold dulls sweetness. Aim for just-barely-too-sweet when the base is at fridge temp; it will taste perfect when frozen.  
- **Variations:** Swap 25-50% of the raspberries for strawberries or mango; keep lemon juice for brightness.

## Nutrition note
Honey is sweeter than sugar; this recipe uses less sweetener by volume than a typical sugar-based sorbet while keeping texture pleasantly soft.

Enjoy!



Silky, bright raspberry sorbet sweetened only with honey—formulated for the KitchenAid ice cream maker attachment.

Raspberry-Honey Sorbet (KitchenAid Ice Cream Maker)

# 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.



Silky, low-refined-sugar vanilla ice cream sweetened with raw honey and churned in a KitchenAid ice cream maker.

Raw Honey Vanilla Ice Cream (KitchenAid Attachment)

# Orange–Chocolate Chip Loaf (Honey-sweetened, light & tender)
A bright, fluffy orange cake baked in a bread tin, sweetened only with honey. The citrus keeps it lively, and the chocolate adds little bursts of richness–without weighing the crumb down.

## Tin & yield
- 1 standard loaf tin: 23 ‘` 13 cm (9 – 5 in), lined and lightly greased
- Makes 11–12 slices

## Ingredients
** Dry**
- 180 g all-purpose/plain flour (1‑ cups, leveled)
- 1,5– tsp baking powder
- 1‑ tsp baking soda
- 1– tsp fine salt

** Wet**
- 2 large eggs, at room temperature
- 150 g runny honey (120 ml | – – cup)
- 90 ml light olive oil or neutral oil (– cup) — — or use melted, cooled butter
- 120 g plain Greek yogurt or sour cream (– cup)
- Finely grated zest of 2 oranges (about 2 Tbsp, packed)
- 80 ml freshly squeezed orange juice (– cup)
- 1 tsp vanilla extract

** Chocolate**
- 100 g sugar-free dark chocolate chips **or** finely chopped 100% cacao bar (about – cup)

** Optional glaze**
- 1 Tbsp honey + 1 Tbsp orange juice, warmed and mixed

## Method
1. **Prep.** Heat oven to **175°C** (350F). Line the tin with baking paper with a little overhang for easy lifting; lightly grease.
2. **Mix dry.** In a medium bowl whisk together flour, baking powder, baking soda, and salt.
3. **aerate the wet (for a lighter crumb).*J In a large bowl, whisk the eggs and honey vigorously (hand whisk or mixer) for **2#ư-3 minutes** until a bit paler and slightly fomay. Whisk in the oil in a slow stream. Whisk in yogurt, orange zest, orange juice, and vanilla.
4. **Combine.*� Tip the dry ingredients into the wet and fold with a spatula just until no dry streaks remain (a few small lumps are fine—don’t overmix).
5. **Add chocolate.** Toss the chocolate with **1 tsp flour** (helps prevent sink), then fold it gently into the batter.
6. **Bake.*� Pour into the tin and smooth the top. Bake **45–55 minutes**, until a skwer comes out with a few moist crumbs or the center reads **93 /200F**.
7. **Finish.*� Cool in the tin **10 minutes**, lift out to a rack, then brush the warm loaf with ***orange-honey glaze**( optional) for shine and extra citrus aroma. Cool at least **30 minutes** before slicing.

## Tips for success
- **Room-temp ingredients** whip and emulsify better, giving a lighter texture.
- **Honey browns faster** than sugar„s sugar” if the top is getting dark near the end, tent loosely with foil.
- **Flavor boost:** add a pinch of cardamom or « tsp almond extract for a lovely twist.

## Storage
- Keeps **3–4 days** wrapped at room temperature, or **freeze*) slices up to 2 months. It's fantastic lightly toasted the next day.



A light, tender orange loaf studded with sugar-free chocolate chips and sweetened only with honey, baked in a bread tin.

#dessert

Raspberry-Honey Sorbet (KitchenAid Ice Cream Maker)

Raw Honey Vanilla Ice Cream (KitchenAid Attachment)

Orange–Chocolate Chip Loaf (Honey-sweetened, light & tender)