Description
Discover the magic of summer with Homemade Strawberry Vanilla Bean Ice Cream. Crafted with fresh strawberries, rich cream, and aromatic vanilla bean, this dessert is perfect for ice cream lovers seeking a creamy and refreshing indulgence.
Ingredients
Units
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
Instructions
Prepare the Strawberry Mixture
- In a saucepan, combine strawberries, sugar, and vanilla bean seeds.
- Cook over medium heat until strawberries are soft and sugar dissolves.
- Remove from heat and let the mixture cool to room temperature.
Make the Custard Base
- In another saucepan, heat the heavy cream and milk over medium heat until it simmers. Remove from heat.
- In a bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the yolks, whisking constantly to prevent curdling.
- Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Cool and Combine
- Strain the custard through a fine-mesh sieve into a clean bowl. Let it cool, then refrigerate until chilled (about 2 hours).
Churn and Freeze
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- During the last 3–5 minutes of churning, add the strawberry mixture.
- Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours.
Notes
- For extra texture, reserve a few diced strawberries to mix in during the final minutes of churning.
- Use high-quality vanilla bean for the best flavor, or substitute with 2 teaspoons of pure vanilla extract.
- Freeze the ice cream maker bowl in advance for optimal churning results.
