Description
Summer’s sweetest indulgence, homemade strawberry vanilla bean ice cream, brings pure creamy bliss to dessert lovers. Rich strawberry ripples and delicate vanilla essence create a luxurious frozen treat you’ll savor with pure delight.
Ingredients
Scale
Dairy and Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
Fruits and Sweeteners:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 vanilla bean
Main Flavoring:
- 1 vanilla bean, split and seeds scraped
Instructions
- Macerate strawberries by combining them with sugar and vanilla bean seeds in a saucepan. Simmer over medium heat until fruits soften and sugar dissolves completely, approximately 5-7 minutes. Remove from heat and allow natural cooling.
- Gently warm cream and milk in a separate saucepan until steaming but not boiling. Simultaneously, whisk egg yolks in a heat-resistant bowl until smooth and pale.
- Gradually stream hot dairy mixture into egg yolks while continuously whisking to prevent curdling. Transfer combined liquid back to saucepan and cook over low heat, stirring consistently until custard thickens and coats the back of a wooden spoon, roughly 8-10 minutes.
- Strain custard through a fine mesh sieve to eliminate potential scrambled egg bits. Cool mixture to room temperature, then refrigerate for 3-4 hours until thoroughly chilled.
- Pour cold custard into ice cream machine and churn according to manufacturer’s instructions, typically 20-25 minutes.
- During final churning minutes, fold macerated strawberry mixture into developing ice cream, creating delicate swirls and marbled texture.
- Transfer freshly churned ice cream to a freezer-safe container. Freeze for 2-3 hours until firm and scoopable. Serve chilled and enjoy the vibrant, creamy dessert.
Notes
- Ensure strawberries are ripe and sweet for maximum flavor intensity.
- Use fresh vanilla bean for a more robust and authentic taste compared to extract.
- Temper egg yolks carefully by slowly adding hot cream to prevent scrambling.
- Strain custard through fine-mesh sieve to achieve ultra-smooth texture.
- Chill custard thoroughly before churning to help ice cream set faster and prevent icy crystals.
- For dairy-free version, substitute heavy cream and milk with coconut milk or almond milk.
- Reduce sugar for a less sweet version or use alternative sweeteners like honey or maple syrup.
- Add chopped dark chocolate or toasted nuts during final churning for extra crunch and complexity.
- If no ice cream maker available, freeze mixture and stir every 30 minutes to break ice crystals.
- Prep Time: 20 minutes
- Cook Time: 4 hours 40 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 399 kcal
- Sugar: 39 g
- Sodium: 44 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1.3 g
- Protein: 6 g
- Cholesterol: 213 mg