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
