As The World Churns

Naturally

Naturally

Well-known Member
Location
Corner of Walk 'n Don't Walk
Made homemade Vanilla Ice Cream (1 quart)
Mixed the ingredients and chilled in the frig for a couple of hours
Churned in the Kitchenaid Stand Mixer with ice cream accessories this afternoon
Churning took about 20-30 minutes, then tossed in the freezer for 2-4hrs to firm up
Maybe I can try it this evening after supper

2 cups Land-O-Lakes Heavy Cream
3/4 cup cold water
1/3 cup Nido powdered milk (instead of whole milk)
1/2 cup of Honey (instead of all that cane-sugar)
1 1/2 tsp Vanilla Extract
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/4 tsp Almond Extract

NOTES: Nido powdered milk adds milk solids without extra water, which helps the ice cream get creamier and less icy. Honey keeps ice cream softer and less icy. It also may churn a bit faster because honey lowers the freezing point. Bonus, honey is healthier than cane-sugar. The optional cinnamon, nutmeg and almond extract gives it a bakery-style flavor.

EDIT: Oh and 1/2 cup Honey replaces 1 cup of cane-sugar in the recipe. Less is more ;)

LcVB1k1.jpeg


I tasted it before putting into the freezer. This is good :)
It doesn't have all the cane-sugar, preservatives and stabilizing additives of store bought.
It's healthier than store bought and I know exactly what's in it.

Next batch with be Chocolate, maybe Dutch Chocolate if Walmart has Dutch processed Cocoa.
And maybe a pinch of espresso powder to enhance chocolate depth without making it taste like coffee.

Then Bananas in the mix later ... Hey, Banana Chocolate Chip even !!!
All that in either the Vanilla Ice Cream or the Chocolate Ice Cream mix.
The possibilities are endless. ENDLESS

Might post a pic when I pull it out of the freezer tonight ... and might not ... It's just Vanilla Ice Cream after all ;)
Besides, I don't have sprinkles and toppings to add and make it look like a home and gardens thing. Shoot.
Thing is, this will be spectacular without the fancies. Cool beans.

This was my first batch of ice cream in my new Kitchenaid.
 

Here's the recipes I've scooped up so far, for anyone into it ...

Ice Cream Cheat Sheet (Honey + Nido Base)​

Base for all recipes:

  • 2 cups heavy cream
  • ¾ cup cold water
  • ⅓ cup Nido (≈5–6 tbsp)
  • Honey: ½–⅔ cup (½ = lightly sweet, ⅔ = traditional) ½ cup honey = 170 grams 2/3 = 225 g
  • 1–2 tsp vanilla extract
  • Pinch of salt
Instructions for Base (all recipes):

  1. Whisk water + Nido until smooth.
  2. Add cream, honey, vanilla, salt. Mix well.
  3. Chill 1–2 hours.
  4. Churn in frozen KitchenAid bowl, Speed 1, 15–25 min (depending on mix-ins).
  5. Freeze 2–4 hours for scoopable firmness.

1. Honey Ice Cream (Classic Vanilla)​

  • Additions: None (base only)
  • Optional variations:
    • Mix-ins: fruit (berries, mango) or cookies
    • Flavors: ½ teaspoon cinnamon, 1/8 – ¼ nutmeg, or ¼ almond extract (can use all three)

2. Chocolate Ice Cream (Bloomed Cocoa)​

  • Additions: ½ cup unsweetened cocoa (bloomed in 2–3 tbsp warm water)
  • Optional: ¼ tsp espresso powder for depth
  • Optional mix-ins: chocolate chips, nuts, fudge swirl

3. Banana Chocolate Chip Ice Cream​

  • Additions: 1 medium ripe banana, mashed or chopped
  • Mix-ins: ½ cup chocolate chips (add in last 5 min of churning)
  • Optional variations:
    • Use other fruits instead of banana (strawberries, peaches)
    • Add nuts or cookie pieces instead of chips


4. Banana Chocolate Chip Chocolate Ice Cream​

  • Additions:
    • ½ cup unsweetened cocoa (bloomed in 2–3 tbsp warm water)
    • 1 medium ripe banana, mashed or chopped
  • Mix-ins: ½ cup chocolate chips (last 5 min of churning)
  • Optional: small fudge ribbons (fold in after churning)

Quick Notes​

  • Omitting mix-ins: No changes needed; just churn and freeze.
  • Adjusting sweetness: Reduce honey slightly if using very ripe bananas or extra chocolate.
  • Blooming cocoa: Always improves smoothness and chocolate flavor.

1. Adding Fruit​

Best types: berries, mango, peaches, banana, or chopped soft fruits.

Tips:

  • Fresh or thawed frozen fruit works fine.
  • Chop into small pieces (½-inch or smaller) so it mixes evenly.
  • Add near the end of churning (last 5 minutes) to avoid crushing the fruit too much.
  • Optional: macerate berries with a teaspoon of honey or sugar to draw out juices — this intensifies flavor.
  • Caution: very watery fruit (like watermelon) can make the ice cream slightly icy. Consider draining excess liquid.
Examples:

  • Strawberry: ½–1 cup chopped
  • Blueberry: ¾ cup
  • Banana: 1 medium banana, mashed or chopped

2. Adding Cookies​

Best types: chocolate chip, Oreos, gingersnaps, shortbread.

Tips:

  • Chop cookies into ½–1 inch chunks.
  • Add in the last 5 minutes of churning so they don’t dissolve or get too soggy.
  • Soft cookies like Oreos may release color and flavor, which can swirl beautifully.
  • Hard cookies stay crunchy longer.
Examples:

  • Chocolate chip: ½ cup chopped
  • Oreos: 6–8 cookies, chopped
  • Gingersnaps: 6 cookies, chopped

How The Spices Work in Each Recipe​

  1. Honey / Vanilla
  • Perfect with spices.
  • Cinnamon or nutmeg adds warmth; almond extract adds a nutty accent.
  • Using all three gives a rich, aromatic vanilla experience.
  1. Chocolate (Honey + Nido + Bloomed Cocoa)
  • Works well but more subtle.
  • Cocoa flavor is strong; spices won’t overpower if you stick to recommended amounts.
  • Cinnamon + nutmeg can enhance chocolate depth; almond extract adds subtle richness.
  1. Banana Chocolate Chip
  • Excellent pairing.
  • Banana pairs beautifully with cinnamon and nutmeg.
  • Almond extract complements the fruitiness.
  • Using all three gives a warm, dessert-like banana flavor.
  1. Banana Chocolate Chip Chocolate
  • Also works well.
  • Spices add warmth and complexity to the chocolate-banana base.
  • Cinnamon + nutmeg + almond extract will be noticeable but not overpowering if you stick to small amounts (½ tsp cinnamon, ⅛–¼ tsp nutmeg, ¼ tsp almond extract).

Spice-Enhanced Ice Cream Cheat Sheet​

RecipeCinnamonNutmegAlmond ExtractNotes
Vanilla Base½ tsp1/8 tsp¼ tspWarm, bakery-style flavor
Chocolate (Honey + Nido + Cocoa)¼ tsp1/16 tsp1/8 tspSubtle spice enhances cocoa without overpowering
Banana Chocolate Chip (Honey + Nido)¼ tsp1/16 tsp1/8 tspCinnamon + almond extract complement banana; nutmeg optional
Banana Chocolate Chip Chocolate (Honey + Nido + Cocoa)⅛–¼ tsp1/16 tsp1/8 tspUse lighter cinnamon so it doesn’t compete with chocolate; almond extract adds richness



How I’d Use Them​

  • Chocolate ice cream: I might add just a pinch of cinnamon and a tiny drop of almond extract. Nutmeg only if I wanted a more spiced, “holiday” chocolate vibe.
  • Banana chocolate chip or banana chocolate: Cinnamon + almond extract complement the banana beautifully; nutmeg can be optional.
  • Vanilla base: All three can be used together for a warm, bakery-style flavor.
 
Just had a bowl. Turned out rich and filling.
Pretty sure I will have to rethink using honey instead of cane-sugar.
1) Consistency of the honey leaves the ice cream in a soft serve state.
It doesn't completely freeze. But that isn't really a negative.
2) The ice cold honey in the ice cream when eaten, leaves a wax-like coating in the mouth.
That is until it warms and dissolves. That is a new and somewhat strange sensation.
So while I don't really like that much sugar in a quart of ice cream (recipe calls for one cup),
think I'll give it a try next time.

Okay, maybe I need another quick serving right away to verify these findings ;)
 
If staying away from cane sugar is important to you I would try some of the ice cream base recipes specifically formulated to use honey.

I’ve read a couple that use honey in a cooked custard base that contains eggs or egg yolks.

Also make sure that the honey that you are using is pure honey with no added ingredients.

Good luck!
 
Thanks @Aunt Bea :) ... The honey I used is Nature Nate's Georgia Raw & Unfiltered Honey. Always otherwise been a fan of Nate's.
It's the one with the orange label on it, always get the 32oz and have for years.

If ... IF ... I do try cane-sugar, I'm not going to use a full cup of it in a quart. Besides so much raw sugar, that would make it really pretty dang sweet I think. Maybe more sweet than I need. Dunno yet of course.

The Kitchenaid ice cream accessory came with a booklet and recipe for a custard like ice cream with egg yokes and such requiring heating and more prep than the simple basic recipe I used today. The journey has begun ;)
 
I'm only going to make ice cream that requires to be churned. Want to use my new Kitchenaid after all. You nailed it @Aunt Bea about using pure honey with no added ingredients.

Here's the advice I've been given ...

Raw honey can leave a waxy or coating sensation when frozen. Nature Nate’s Georgia Raw & Unfiltered contains: Bits of natural wax, pollen, propolis residues and tiny crystal fragments.

All normal for raw honey, when cold, stays firm a little longer in your mouth, causing that brief wax-like coating until body heat dissolves them. Raw honey always has a little of this effect. Some people like it, others not so much. This sensation is weaker or nonexistent with: filtered honey, strained honey, “Regular” pasteurized commercial honey.

If you want to reduce the waxy mouthful:
Warm the honey before mixing. Not hot, just warm enough to fully dissolve into the base. If it’s well-dissolved, the wax particles distribute better and feel less noticeable.

Or maybe choose a more filtered honey. Not necessarily “processed”, just fine filtered. Honey like SueBee filtered honey, Great Value filtered honey.

Reduce the honey by 15% to 25%. You can use slightly less honey because Nido adds natural sweetness.

Add 1 tablespoon of powdered milk. (You already use Nido and this helps. You can add a little extra if needed.) This improves structure and reduces the sensation of frozen honey crystals.

Chill longer before serving. Letting honey-based ice cream firm up a bit more (even though it won’t get rock-hard) can help smooth the sensation.

If you like the overall flavor but found the honey odd: A popular solution is blending sweeteners. Honey + small amount of sugar combo. 3 tablespoon honey and 2-3 tablespoons sugar. This massively reduces the coating sensation but keeps the honey flavor.
 
Last edited:
Since I don't have an artistic food idea bone in my head, I'll follow your lead to wherever this ice cream adventure goes.

I'm glad you found the issue with the honey. I'm not a huge honey fan when used on it's own but use a lot of it in cooking. Not crazy about the amount of sugar the recipe calls for either. I need to go back and look, but a cup of sugar for a quart of ice cream?
 
KSav said:
That sounds delicious, @Naturally, and a lot healthier than processed store-bought ice cream. I prefer my ice cream without a lot of toppings and add-ins, myself.

Please let us know how it t
Naturally said:
Made homemade Vanilla Ice Cream (1 quart)
Mixed the ingredients and chilled in the frig for a couple of hours
Churned in the Kitchenaid Stand Mixer with ice cream accessories this afternoon
Churning took about 20-30 minutes, then tossed in the freezer for 2-4hrs to firm up
Maybe I can try it this evening after supper

2 cups Land-O-Lakes Heavy Cream
3/4 cup cold wate
1/3 cup Nido powdered milk (instead of whole milk)
1/2 cup of Honey (instead of all that cane-sugar)
1 1/2 tsp Vanilla Extract
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/4 tsp Almond Extract

NOTES: Nido powdered milk adds milk solids without extra water, which helps the ice cream get creamier and less icy. Honey keeps ice cream softer and less icy. It also may churn a bit faster because honey lowers the freezing point. Bonus, honey is healthier than cane-sugar. The optional cinnamon, nutmeg and almond extract gives it a bakery-style flavor.

EDIT: Oh and 1/2 cup Honey replaces 1 cup of cane-sugar in the recipe. Less is more ;)

LcVB1k1.jpeg


I tasted it before putting into the freezer. This is good :)
It doesn't have all the cane-sugar, preservatives and stabilizing additives of store bought.
It's healthier than store bought and I know exactly what's in it.

Next batch with be Chocolate, maybe Dutch Chocolate if Walmart has Dutch processed Cocoa.
And maybe a pinch of espresso powder to enhance chocolate depth without making it taste like coffee.

Then Bananas in the mix later ... Hey, Banana Chocolate Chip even !!!
All that in either the Vanilla Ice Cream or the Chocolate Ice Cream mix.
The possibilities are endless. ENDLESS

Might post a pic when I pull it out of the freezer tonight ... and might not ... It's just Vanilla Ice Cream after all ;)
Besides, I don't have sprinkles and toppings to add and make it look like a home and gardens thing. Shoot.
Thing is, this will be spectacular without the fancies. Cool beans.

This was my first batch of ice cream in my new Kitchenaid.
Click to expand...
I love the idea of using honey and powdered milk. I'll add fresh peach slices since I love peach ice cream. Thanks for this recipe.
Click to expand...
 
debodun said:
I used to have a 5-gallon stoneware butter churn. It was a white elephant to sell. I finally did just before I moved. Got $20 for it, but probably worth more.

View attachment 472829
Click to expand...
Brings back fantastic memories of my great grandparents and my great grandmother's kitchen out in the country on their farm.
Yep, that churn definitely worth more than $20. Someone got a bargain. The memories ... priceless :cool:
 
Just made my second (ever) batch of ice cream.
This time I used 1/4 cup sugar instead of the 1/2 cup honey.
And I cut way WAY back on the spices.

Turned out DELICIOUS. Just not as strong a taste profile as the first batch.
Next I'll shoot for something between the two batches.
And I might try a mixture of honey and sugar.
The honey I use will not be raw and unfiltered.
Raw and unfiltered is great, just may not be as good in ice cream as a filtered honey.

One thing about honey is that it will leave the ice cream a firm consistency but not hard as a brick.
Using only pure cane sugar on the other hand could freeze up the ice cream really hard.
One thing recommended to me was the use of Allulose (a low-calorie sugar substitute).
Because Allulose is said to prevent the ice cream from hardening into a brick.
Dunno, and likely will work with honey and sugar to get everything dialed in.

Speaking of dialed in, I want to get this base ice cream dialed in before moving on to chocolate, fruits, nuts and cookies.

The tasty journey continues ~~~
 
Last edited:
Okay, I'm tossing out the previous recipes basically ...
After discussion with my ice cream guru, we came up with this and I will try it next.
Well next in a few days. I still have some homemade ice cream in the freezer LoL.
If I declare victory, I can then move on to any number of various mix-ins to this base for variety.
(yes my name is Jim)

Jim’s Best Sweet Cream Ice Cream​

KitchenAid Ice Cream Bowl • 1 Quart Yield

Ingredients​

  • 2 cups Land O Lakes heavy whipping cream (~480 g)
  • 3 tablespoons Nido powdered milk (~24 g)
  • 3 tablespoons Sue Bee filtered honey (~63 g)
  • 1½ teaspoons vanilla extract (~7 g)
  • Pinch of fine salt (~1 g)

Why These Amounts Work​

  • Land O Lakes provides stable fat and a clean dairy flavor.
  • 3 tablespoons Nido add milk solids for body without chalkiness.
  • 3 tablespoons Sue Bee filtered honey:
    • Lowers the freezing point
    • Adds smooth, rounded sweetness
    • Avoids waxy mouthfeel common with raw or unfiltered honey
  • Vanilla at 1½ teaspoons is present without becoming perfumey.
  • Salt sharpens both dairy and vanilla.
This balance produces:
  • Dense but not heavy body
  • Even, controlled melt
  • Scoopability after 1–2 minutes from a deep freeze
  • No lingering coating on the palate

Method (This Matters)​

1. Dissolve the Nido Properly (this step prevents graininess and waxiness)​

  • Warm ¼ cup of the cream gently until just warm to the touch.
  • Whisk in the Nido until completely smooth.
  • Whisk in the honey until fully dissolved.

2. Build the Base​

  • Add the remaining cold cream.
  • Stir in the vanilla and salt.
  • Mix gently. Do not whip air into the base.

3. Chill Thoroughly​

  • Refrigerate at least 4 hours. Overnight is preferred.
A fully chilled base produces smaller ice crystals and better texture.

Churning (KitchenAid Specifics)​

  • Freeze the bowl a full 24 hours.
  • Start the mixer on speed 1.
  • Pour the base in slowly.
  • Churn for 18–22 minutes.
You are looking for:
  • Soft-serve consistency
  • Visible thickening
  • A clean pull from the dasher

Hardening​

  • Transfer to a shallow container.
  • Press parchment paper directly onto the surface.
  • Freeze 3–4 hours.
After hardening:
  • Scoopable straight from the freezer with a strong spoon
  • Ideal after 1 minute on the counter

What This Ice Cream Is​

  • Sweet cream first
  • Vanilla second
  • Dairy-forward
  • Calm, grown-up ice cream
  • The kind you eat slowly and notice

Quick-reference guide for small cream volumes in Jim's 950 W microwave at reduced power

VolumePowerInitial BurstStir & RepeatApprox. Total TimeTarget
¼ cup (60 g)3–48–10 sec3–5 sec increments15–20 secJust warm to touch (95–105 °F / 35–40 °C)
½ cup (120 g)3–412–15 sec5 sec increments25–30 secJust warm to touch
1 cup (240 g)3–420–25 sec5–7 sec increments40–50 secJust warm to touch
 

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