Home Made Strawberry Vanilla Bean Ice Cream

🍓Homemade Strawberry Vanilla Bean Ice Cream 🍨

Creamy, fresh, and naturally sweet – perfect for family dessert nights!

🧺 Ingredients

  • 2 cups fresh strawberries (hulled & chopped)

  • ¾ cup sugar (divided)

  • 2 cups heavy cream

  • 1 cup whole milk

  • 1 vanilla bean (split & seeds scraped)
    (or 2 tsp pure vanilla extract)

  • 4 large egg yolks

  • Pinch of salt

👩‍🍳 Instructions

1️⃣ Strawberry Prep

  • Mix strawberries with ¼ cup sugar

  • Let sit 20–30 min

  • Mash lightly → refrigerate

2️⃣ Vanilla Custard Base

  • Heat cream + milk + vanilla bean + seeds + salt

  • Warm (don’t boil)

3️⃣ Egg Mixture

  • Whisk egg yolks + remaining ½ cup sugar

  • Slowly pour in warm cream while whisking

4️⃣ Thicken

  • Return to heat

  • Stir until thick enough to coat spoon

  • Remove vanilla bean

  • Cool completely

5️⃣ Combine

  • Mix custard + strawberries

6️⃣ Churn

  • Churn in ice cream machine

  • Freeze 3–4 hours for firm texture


Home Made Strawberry Vanilla Bean Ice Cream

✨ Pro Tips

  • For chunks: add diced strawberries after churning

  • For swirl effect: fold strawberry puree in gently

  • Extra creamy: add 1 tbsp honey to base

  • Vegan option available if you want 🌱


Home Made Strawberry Vanilla Bean Ice Cream

Homemade Strawberry Vanilla Bean Ice Cream

This delightful treat combines fresh strawberries and real vanilla bean to create a creamy and refreshing dessert that's perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Strawberry Mixture
  • 2 cups fresh strawberries, hulled and sliced Strawberries should be at room temperature for optimal sweetness.
  • 1 cup granulated sugar Adjust to taste for sweetness.
  • 1 each vanilla bean, split and seeds scraped Ensure the vanilla bean is fresh for rich flavor.
For the Custard
  • 2 cups heavy cream For a richer taste.
  • 1 cup whole milk Can be substituted with almond milk for a dairy-free version.
  • 6 large egg yolks Whisk until smooth before tempering.

Method
 

Preparation
  1. In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved (about 5-7 minutes). Remove from heat and let cool.
  2. In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from the heat—you want it hot but not boiling.
  3. In a bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the yolks while whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan over low heat, stirring constantly until it thickens and can coat the back of a spoon (around 10 minutes).
  5. Strain the custard through a fine mesh sieve into a bowl, discarding any solids. Let it cool to room temperature, then refrigerate until it's completely chilled (at least 2 hours).
Churning & Freezing
  1. Churn the custard in an ice cream maker according to the manufacturer's instructions—this should take about 20-30 minutes.
  2. During the last few minutes of churning, add the strawberry mixture to combine well.
  3. Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Notes

Consider adding a tablespoon of lemon juice to the strawberries to enhance flavor. Ensure the custard is cold before churning for a smoother result. Store in an airtight container to prevent ice crystals.

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