Homemade Strawberry Vanilla Bean Ice Cream
Embrace the sweetness of summer with this delightful homemade strawberry vanilla bean ice cream, featuring creamy textures and vibrant flavors from fresh strawberries.
Servings: 8 servings
Calories: 250kcal
Ingredients
Ice Cream Base
- 2 cups heavy cream Rich and velvety, forms the base of this indulgent delight.
- 1 cup whole milk Adds a touch of creaminess to the mix.
- 3/4 cup granulated sugar Sweetness brings out natural flavors.
- 1 vanilla bean (or 2 tsp vanilla extract) Aromatic and floral, infuses the ice cream with warmth.
- 4 large egg yolks Lend a custard-like richness.
Strawberry Swirl
- 1 1/2 cups fresh strawberries, chopped Juicy and vibrant, the stars of this recipe.
- 1/4 cup granulated sugar A kiss of sweetness for the strawberry mixture.
- 1 tsp lemon juice Amplifies flavors and adds zing.
Instructions
Make the Strawberry Swirl
- In a medium-sized saucepan, combine fresh strawberries, 1/4 cup granulated sugar, and lemon juice.
- Cook over medium heat for about 10 minutes, letting the strawberries soften and release their juices.
- Lightly mash the strawberries with a fork for a chunky texture, then let cool.
- Refrigerate until ready to fold into ice cream.
Prepare the Ice Cream Base
- In a separate saucepan, combine whole milk, heavy cream, and 3/8 cup of granulated sugar.
- Over low heat, gently warm this mixture and add the scraped seeds and pod of the vanilla bean.
- In a bowl, whisk together egg yolks and remaining sugar.
- Slowly pour the warm milk mixture into the egg yolk mixture while whisking continuously.
- Return to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon.
- Strain through a fine mesh sieve, let cool, then refrigerate for at least 4 hours.
Churn the Ice Cream
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions.
- In the last five minutes, fold in the chilled strawberry swirl.
Freeze & Serve
- Transfer your ice cream to a container and smooth the top.
- Freeze for at least 4 hours until firm.
- Scoop and enjoy!
Notes
For best results, use fresh ripe strawberries and ensure your ice cream maker bowl is properly chilled. A common mistake is not allowing the custard to chill adequately, leading to a grainy texture.