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Homemade Strawberry Vanilla Bean Ice Cream

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Indulge in a creamy, luxurious homemade strawberry vanilla bean ice cream made with fresh ingredients and a vanilla bean base. The perfect summer treat!

Ingredients

Scale
  1. For the Ice Cream Base:
    • 1 vanilla bean, split and seeds scraped
    • 2 cups heavy cream
    • 1 cup whole milk
    • 3/4 cup granulated sugar
    • Pinch of salt
    • 6 large egg yolks
    • 1 teaspoon pure vanilla extract

    For the Strawberries:

    • 1 cup fresh strawberries, hulled and diced
    • 2 tablespoons sugar (for strawberries)

Instructions

  • Prepare the Strawberries: Toss the diced strawberries with 2 tablespoons of sugar. Let them macerate for about 30 minutes to bring out their natural juices and sweetness.
  • Heat Milk and Cream Mixture: In a saucepan over medium heat, combine the heavy cream, milk, half of the granulated sugar, salt, and the seeds from the vanilla bean (including the pod). Bring to a boil, then remove from heat.
  • Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks and the remaining granulated sugar until smooth. Gradually pour the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
  • Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F).
  • Chill the Custard: Remove from heat, strain through a fine-mesh sieve into a bowl, and stir in the vanilla extract. Cover and chill the custard thoroughly in the refrigerator for at least 4 hours or overnight.
  • Process in Ice Cream Maker: Once chilled, remove the vanilla bean pod. Churn the custard in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the macerated strawberries.
  • Freeze: Transfer the ice cream to an airtight container and freeze until firm, at least 2-4 hours before serving.
  • Serve and Enjoy: Scoop and enjoy your homemade strawberry vanilla bean ice cream!

Notes

  • Make sure to chill the custard for at least 4 hours, or overnight, for the best texture and flavor.
  • If you don’t have an ice cream maker, you can freeze the mixture in a container, stirring every 30 minutes until it reaches a smooth consistency.

Nutrition

Find it online: https://grandmarecipesflash.com/homemade-strawberry-vanilla-bean-ice-cream-2/