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!
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:4 hours 40 minutes
Yield:8 servings 1x
Category:Dessert
Method:Churning/Freezing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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.