Homemade Strawberry Vanilla Bean Ice Cream
Indulge in creamy Homemade Strawberry Vanilla Bean Ice Cream, where rich vanilla and fresh strawberries create a delightful treat perfect for summer.
Servings: 6 servings
Calories: 250kcal
Ingredients
Ice Cream Base
- 2 cups heavy cream The rich and luscious base that will bring a creamy texture to your ice cream.
- 1 cup whole milk To balance the heaviness of the cream, adding a light richness.
- 3/4 cup granulated sugar Sweetness that enhances the strawberry’s natural flavor.
- 1 vanilla bean or 2 tsp vanilla extract Earthy, floral, and aromatic; freshly scraped seeds elevate this dish.
- 4 large egg yolks The secret to a velvety custard base.
Strawberry Mixture
- 1 1/2 cups fresh strawberries, chopped Juicy, sweet, and slightly tart, adding a fruity burst.
- 1/4 cup granulated sugar To sweeten the strawberry mixture during cooking.
- 1 tsp lemon juice Brightens the flavor, enhancing the strawberry's essence.
Instructions
Make the Strawberry Swirl
- Combine 1 1/2 cups of fresh chopped strawberries, 1/4 cup of granulated sugar, and 1 tsp of lemon juice in a saucepan.
- Cook over medium heat until strawberries soften, about 10 minutes.
- Mash the strawberries slightly and cool the mixture before transferring it to the refrigerator.
Prepare the Ice Cream Base
- In another saucepan, combine 1 cup of whole milk, 2 cups of heavy cream, and half of the 3/4 cup of granulated sugar.
- Scrape the seeds from 1 vanilla bean and add to the mixture, along with the pod.
- Bring to a gentle simmer, whisk together the egg yolks with the remaining sugar until thick and pale.
- Pour the warm milk mixture into the yolks while whisking to create a smooth custard.
- Return the custard to the saucepan and cook on low heat until thick enough to coat the back of a spoon.
- Strain the custard to remove solids and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
- Once the base is chilled, pour it into your ice cream maker and churn according to instructions.
- In the final minutes of churning, fold in the cooled strawberry swirl.
Freeze & Serve
- Transfer the ice cream to an airtight container and freeze for a minimum of 4 hours.
- Scoop out portions and enjoy your homemade ice cream.
Notes
For a lighter version, substitute half of the heavy cream with coconut milk or Greek yogurt. Store the ice cream in the freezer for best flavor and texture, consuming within 2 weeks.