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Strawberry Vanilla Bean Ice Cream

A luxuriously creamy homemade ice cream infused with sweet strawberries and aromatic vanilla, perfect for hot days and impressing guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Fruit Mixture
  • 2 cups fresh strawberries, hulled and sliced Use ripe, sweet strawberries for the best flavor.
  • 1 cup granulated sugar Adjust to taste based on the sweetness of strawberries.
  • 1 each vanilla bean, split and seeds scraped Alternatively, you can use vanilla extract.
Custard Base
  • 2 cups heavy cream Use high-quality cream for richness.
  • 1 cup whole milk Full-fat milk is recommended.
  • 6 large egg yolks Fresh egg yolks yield a richer custard.

Method
 

Preparation of Fruit Mixture
  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. Remove from heat and let it cool.
Custard Preparation
  1. In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from heat.
  2. In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.
  3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
  4. Strain the custard into a bowl and let it cool. Refrigerate until cold.
Churning
  1. Churn the custard in an ice cream maker according to the manufacturer's instructions.
  2. During the last few minutes of churning, add the strawberry mixture.
Storage
  1. Transfer the ice cream to a container and freeze until firm.

Notes

To keep ice cream fresh, store in an airtight container. It can last for about 2 weeks. Allow to soften for 5-10 minutes before scooping.