Why You’ll Love This Recipe
- Natural flavors: Combines fresh strawberries and real vanilla bean for an unparalleled taste.
- Homemade goodness: Free from artificial additives or preservatives.
- Versatile: Perfect on its own or as a topping for pies, cakes, or waffles.
- Simple ingredients: Uses pantry staples and fresh fruit for a straightforward yet luxurious dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons sugar (for strawberries)
Directions
- Prepare the Strawberries:
Toss the diced strawberries with 2 tablespoons of sugar. Let them sit for about 30 minutes to macerate, allowing the natural juices and sweetness to develop. - Heat Milk and Cream Mixture:
In a saucepan, combine heavy cream, milk, half of the granulated sugar, salt, and the seeds and pod of the vanilla bean. Heat over medium heat until the mixture just reaches a boil. Remove from heat. - Temper the Egg Yolks:
In a bowl, whisk the egg yolks with the remaining sugar until smooth. Gradually add the hot milk mixture to the yolks, whisking constantly to prevent curdling. - Cook the Custard:
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170-175°F). - Chill the Custard:
Strain the custard through a fine-mesh sieve into a bowl. Stir in the vanilla extract. Cover and refrigerate for at least 4 hours or overnight. - Process in Ice Cream Maker:
Remove the vanilla bean pod and churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Add the macerated strawberries during the last few minutes of churning. - Freeze:
Transfer the churned ice cream to an airtight container. Freeze until firm, approximately 2-4 hours, before serving.
Servings and Timing
- Servings: About 1 quart
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 10 minutes
- Total Time: 40 minutes (plus freezing time)
Variations
- Dairy-free: Use coconut milk and coconut cream as substitutes for milk and heavy cream.
- Low-sugar: Replace the sugar with a natural sweetener like stevia or monk fruit.
- Extra fruit: Add blueberries or raspberries along with the strawberries for a mixed berry twist.
- Chocolate swirl: Drizzle melted chocolate into the ice cream during the last minute of churning for a marbled effect.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. For best results, let it sit at room temperature for 5-10 minutes before scooping to soften slightly.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and drain excess liquid to prevent icy textures.
2. What if I don’t have an ice cream maker?
You can freeze the custard in a shallow dish, stirring every 30 minutes for a few hours to achieve a creamy consistency.
3. Can I omit the vanilla bean?
Yes, you can use 2 teaspoons of pure vanilla extract instead, though the flavor will be slightly different.
4. How long should I chill the custard?
Chill it for at least 4 hours or overnight for the best texture and flavor.
5. What’s the purpose of tempering the eggs?
Tempering prevents the eggs from curdling by gradually raising their temperature.
6. Can I add other mix-ins?
Absolutely! Chopped nuts, chocolate chips, or caramel swirls work well with this recipe.
7. What’s the ideal serving temperature for homemade ice cream?
Serve it slightly softened for the best flavor and texture, about 5-10 minutes after removing it from the freezer.
8. Can I double the recipe?
Yes, but ensure your ice cream maker can handle the increased volume.
9. What’s the difference between macerating and pureeing the strawberries?
Macerating retains the strawberry texture, while pureeing creates a smoother ice cream with evenly distributed flavor.
10. How do I prevent ice crystals in homemade ice cream?
Ensure the custard is thoroughly chilled and churned properly to incorporate air and create a smooth texture.
Conclusion
Homemade Strawberry Vanilla Bean Ice Cream is a delightful dessert that showcases the natural sweetness of fresh strawberries and the rich flavor of real vanilla. Whether served at a summer gathering or as a special treat, this creamy, flavorful recipe is sure to impress. With simple ingredients and a straightforward process, it’s time to elevate your dessert game!
Homemade Strawberry Vanilla Bean Ice Cream
- Total Time: 40 minutes (plus freezing)
- Yield: 1 quart
- Diet: Vegetarian
Description
Enjoy the perfect blend of fresh strawberries and aromatic vanilla bean in this creamy homemade ice cream. This easy-to-make dessert delivers natural flavors and is free from artificial additives, making it a refreshing treat for summer or a luxurious indulgence anytime.
Ingredients
- 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
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons sugar (for strawberries)
Instructions
- Prepare the Strawberries:
Toss diced strawberries with 2 tablespoons of sugar. Let them macerate for 30 minutes. - Heat Milk and Cream Mixture:
Combine cream, milk, half the sugar, salt, and vanilla bean seeds and pod in a saucepan. Heat until just boiling. Remove from heat. - Temper the Egg Yolks:
Whisk yolks with remaining sugar. Gradually add the hot milk mixture, whisking constantly. - Cook the Custard:
Return the mixture to the saucepan. Cook on low heat, stirring, until thickened (170-175°F). - Chill the Custard:
Strain through a fine-mesh sieve, stir in vanilla extract, and refrigerate for 4 hours or overnight. - Churn the Ice Cream:
Remove the vanilla pod. Churn custard in an ice cream maker per instructions. Add macerated strawberries in the last few minutes. - Freeze:
Transfer ice cream to an airtight container and freeze for 2-4 hours until firm.
Notes
- For a dairy-free version, substitute coconut milk and cream.
- To prevent ice crystals, chill the custard thoroughly before churning.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
