Description
A creamy and luxurious Homemade Strawberry Vanilla Bean Ice Cream made with fresh strawberries, real vanilla bean, and a rich custard base. Perfect for a sweet treat on warm days!
Ingredients
Scale
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For the Strawberry Mixture:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
For the Custard:
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
Instructions
- Prepare the Strawberry Mixture:
- In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved. Remove from heat and let it cool.
- Make the Custard:
- In a separate saucepan, heat the heavy cream and milk until it just begins to simmer. Remove from heat.
- In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly to avoid curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 10 minutes).
- Cool the Custard:
- Strain the custard through a fine mesh sieve into a bowl to remove any curdled bits. Let it cool to room temperature, then refrigerate until cold, about 4 hours.
- Churn the Ice Cream:
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add the strawberry mixture so it swirls into the ice cream.
- Freeze:
- Transfer the ice cream to a container and freeze until firm (about 2-3 hours). Serve and enjoy!
Notes
- For a smoother texture, ensure the custard is properly strained to remove any cooked egg bits.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir it every 30 minutes until it reaches a creamy consistency.
- Garnish with extra fresh strawberries or a drizzle of chocolate sauce for an extra indulgence.
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 240 kcal
- Sugar: 25g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 125mg