Strawberry Vanilla Bean Ice Cream is a creamy, refreshing dessert that’s the perfect balance of fruity sweetness and vanilla goodness. Here’s a homemade recipe to make this sweet scoop of bliss!
Ingredients:
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar (for the strawberries)
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (for the cream base)
- 1 vanilla bean (or 1 tbsp vanilla extract)
- 4 large egg yolks
- Pinch of salt
Instructions:
1. Prep the Strawberries:
- In a medium bowl, combine the chopped strawberries and 1/2 cup sugar. Stir well and let them sit for about 15-20 minutes to macerate and release their juices. Once softened, mash the strawberries with a fork or potato masher to your desired consistency—smooth or with a bit of chunkiness. Set aside.
2. Make the Vanilla Cream Base:
- In a medium saucepan, combine the heavy cream, milk, and 3/4 cup sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm (but not boiling).
- While the cream mixture is heating, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the empty pod to the saucepan. If you’re using vanilla extract instead, you can add it later.
- Once the cream mixture is warm, remove from heat and let the vanilla infuse for 10 minutes. Then, remove the vanilla pod and discard.
3. Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly (this helps prevent the eggs from scrambling). Gradually add the rest of the warm cream mixture to the yolks, whisking continuously.
4. Cook the Custard:
- Pour the egg-cream mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8-10 minutes). Be careful not to let it boil.
- Once thickened, remove from heat and strain the custard through a fine-mesh sieve to remove any bits of egg.
5. Chill the Custard:
- Allow the custard to cool to room temperature, then cover it and refrigerate for at least 4 hours, or overnight, to chill completely.
6. Churn the Ice Cream:
- Once the custard is chilled, stir in the mashed strawberries and any juice they released. If you’re using vanilla extract instead of the vanilla bean, add it now.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
7. Freeze to Set:
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm, before serving.
8. Serve and Enjoy:
- Scoop into bowls or cones and enjoy the sweet, creamy strawberry vanilla bean bliss!
Tips:
- Make it even creamier: Add an extra 1/2 cup of heavy cream to the custard mixture for an even richer texture.
- For extra strawberry flavor: Reserve a few whole strawberries and chop them into pieces, then fold them into the ice cream right before freezing.
- No ice cream maker?: Pour the mixture into a shallow pan, place it in the freezer, and stir every 30 minutes for about 2-3 hours until it reaches a creamy consistency.
This Strawberry Vanilla Bean Ice Cream is the perfect dessert for hot summer days or anytime you want a delicious, homemade treat. Sweet, creamy, and full of fresh strawberry flavor—what could be better? Enjoy! 🍓🍦