Ingredients (Makes around 1 quart):

• 3 cups raw whole milk (unshaken; scoop in the cream layer if possible)
• 1/2 cup raw honey (or maple syrup, to taste)
• 4 egg yolks (optional but recommended for creaminess)
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions (Custard Method – Creamiest):

1. Separate the cream layer from your raw milk if possible and include it in the total 3 cups.
2. In a bowl, whisk the egg yolks and honey until smooth.
3. In a saucepan, gently heat the raw milk and salt over low to medium heat until warm (do not boil).
4. Temper the yolks: slowly pour a bit of hot milk into the yolk mixture while whisking, then pour everything back into the saucepan.
5. Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches 160–175°F (it should coat the back of a spoon).
6. Remove from heat and stir in the vanilla.
7. Chill the mixture completely in the fridge for 2–4 hours (or overnight).
8. Churn in an ice cream maker according to manufacturer instructions. Alternatively, pour into a shallow container and freeze, stirring every 30–60 minutes until scoopable.