Strawberry Vanilla Bean Ice Cream: A Sweet Scoop of Bliss
Creamy and refreshing, this homemade Strawberry Vanilla Bean Ice Cream combines the natural sweetness of ripe strawberries with the rich, aromatic flavor of vanilla bean. A must-try summer treat that’s easy to make and perfect for any occasion!
- Prep Time: 10 minutes (plus 30 minutes for strawberries to macerate)
- Cook Time: 15 minutes (for custard base)
- Total Time: 4 hours 30 minutes (including freezing time)
- Yield: Approximately 4 servings 1x
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Strawberries:
- 2 cups fresh strawberries, diced
- ½ cup granulated sugar (for the strawberries)
- For the Cream Mixture:
- 1 vanilla bean
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar (for the cream mixture)
- 4 large egg yolks
- 1 tsp vanilla extract
Instructions
- Prepare the Strawberries:
Mix the diced strawberries with ½ cup sugar in a medium bowl. Let sit for 30 minutes to release juices, then mash gently with a fork. - Infuse the Vanilla Cream:
Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine heavy cream, milk, vanilla bean seeds, and the pod. Heat over medium heat until it simmers, then remove from heat and steep for 15 minutes. Discard the vanilla pod. - Make the Custard Base:
In a separate bowl, whisk egg yolks and the remaining ½ cup sugar until pale yellow and slightly thickened. Gradually whisk the warm cream mixture into the egg yolks, ensuring you don’t cook the eggs. - Thicken the Mixture:
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat and stir in vanilla extract. Cool to room temperature. - Combine with Strawberries:
Fold the mashed strawberries and their juices into the cooled custard mixture, ensuring even distribution. - Churn the Ice Cream:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. - Freeze and Serve:
Transfer the churned ice cream to a container and freeze for at least 4 hours for the perfect texture. Scoop and enjoy!
Notes
- Extra Flavor: Add a handful of crushed graham crackers or a swirl of strawberry jam for an extra layer of flavor.
- Storage: Store the ice cream in an airtight container for up to 1 week for best results.
- Tip: For a richer flavor, substitute whole milk with more heavy cream.
Nutrition
- Serving Size: 1 scoop (about ½ cup)
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg