Homemade Strawberry Vanilla Bean Ice Cream

Homemade Strawberry Vanilla Bean Ice Cream 

Indulge in the creamy sweetness of Homemade Strawberry Vanilla Bean Ice Cream! This luxurious dessert combines the rich flavor of fresh strawberries with the subtle, aromatic touch of real vanilla bean for a homemade treat that’s perfect for any occasion.

Ingredients:

• For the Strawberry Mixture:

• 2 cups (300g) fresh strawberries, hulled and chopped
• ½ cup (100g) granulated sugar
• 1 tsp lemon juice

• For the Vanilla Bean Ice Cream Base:

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• ¾ cup (150g) granulated sugar
• 1 vanilla bean (or 2 tsp vanilla bean paste)
• 4 large egg yolks

Instructions:

Prepare the Strawberry Mixture:

Combine the chopped strawberries, sugar, and lemon juice in a medium saucepan.

Cook over medium heat until the strawberries soften and release their juices (about 5-7 minutes).

Use a blender or food processor to purée the mixture until smooth. Strain through a fine-mesh sieve to remove seeds (optional). Chill the strawberry purée in the refrigerator.

Make the Vanilla Bean Ice Cream Base:

In a medium saucepan, combine the heavy cream, milk, and half the sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan. Heat the mixture over medium heat until it begins to steam (do not boil).

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.

Gradually temper the egg yolks by slowly adding the warm cream mixture while whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F or 77–80°C).

Strain the custard through a fine-mesh sieve to remove the vanilla pod and any lumps. Let it cool, then chill in the refrigerator for at least 4 hours or overnight.

Combine and Churn:

Mix the chilled strawberry purée with the vanilla custard base.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Freeze and Serve:

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.

Scoop into bowls or cones and enjoy!

Tips:

For extra texture, reserve some diced strawberries to mix into the churned ice cream before freezing.

If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 2-3 hours to prevent ice crystals.

This Strawberry Vanilla Bean Ice Cream is creamy, dreamy, and bursting with natural flavors. A homemade delight that’s sure to impress! 🍓🍦