Put the scaled fresh cream, filtered water, raw honey, the smaller end of the scaled peppermint range, sea salt, and optional homemade vanilla in a large glass bowl. Whisk until uniformly pale, smooth, and pourable with no honey layer, water separation, foam, or peaks.

Taste the cold base. Add only enough of the remaining scaled peppermint range to reach the mint strength you want; do not exceed the displayed maximum.

Pour the base into the prepared ice cream maker and churn according to its instructions until mostly frozen and holding soft folds while the paddle still turns.

For mint chocolate chip, add the scaled finely shaved homemade chocolate gradually about 5 minutes before churning finishes. For plain Fresh Cream Honey Mint, omit the shavings and continue churning the same measured base.

Finish churning. Serve at the soft stage or transfer to a covered glass freezer container and smooth the top before freezing for firmer scoops.