# 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.

Tag: vanilla

Raw Honey Vanilla Ice Cream (KitchenAid Attachment)