Description
This homemade strawberry vanilla bean ice cream is the perfect balance of sweet, juicy strawberries and rich, creamy vanilla bean flavor. Made with fresh ingredients, this creamy, dreamy dessert is perfect for summer days or whenever you crave a delicious homemade frozen treat. Enjoy it in a cone, on top of a dessert, or all on its own!
Ingredients
For the Ice Cream Base:
- 2 cups fresh strawberries, diced
- ½ cup granulated sugar (for the strawberries)
- 1 vanilla bean
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar (for the cream mixture)
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries – Toss the diced strawberries with ½ cup sugar and let sit for 30 minutes. Mash gently with a fork.
- Infuse the Vanilla Cream – Split the vanilla bean and scrape out the seeds. In a saucepan, heat the heavy cream, milk, vanilla bean seeds, and the vanilla pod over medium heat until it simmers. Remove from heat and let steep for 15 minutes. Discard the vanilla pod.
- Make the Custard Base – In a bowl, whisk the egg yolks and remaining ½ cup sugar until pale and thick. Slowly whisk in the warm cream mixture to temper the eggs.
- Thicken the Mixture – Return to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Avoid boiling. Remove from heat and stir in vanilla extract. Let cool.
- Combine with Strawberries – Fold the mashed strawberries and their juices into the custard mixture.
- Churn the Ice Cream – Pour into an ice cream maker and churn per manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze & Serve – Transfer to a container and freeze for at least 4 hours. Serve and enjoy!
Notes
- For extra fruity flavor, add small chunks of fresh strawberries during the last few minutes of churning.
- For a chocolate twist, mix in mini chocolate chips or a swirl of melted chocolate before freezing.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until firm.
- Store in an airtight container in the freezer for up to 2 weeks.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Ice Cream
- Method: Churning, Freezing
- Cuisine: American
