Homemade Strawberry Vanilla Bean Ice Cream
A delightful and creamy homemade strawberry vanilla bean ice cream that captures the essence of summer in every scoop.
Servings: 8 servings
Calories: 300kcal
Ingredients
Ice Cream Base
- 2 cups heavy cream Rich and creamy base.
- 1 cup whole milk Adds velvety texture.
- 3/4 cup granulated sugar Sweetness for the ice cream.
- 1 vanilla bean (or 2 tsp vanilla extract) For enhanced flavor.
- 4 large egg yolks Adds creaminess to the base.
Strawberry Swirl
- 1 1/2 cups fresh strawberries, chopped Main flavor component.
- 1/4 cup granulated sugar To balance tartness of strawberries.
- 1 tsp lemon juice Enhances strawberry flavor.
Instructions
Make the Strawberry Swirl
- In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until softened. Mash to desired consistency and cool.
Prepare the Ice Cream Base
- In a saucepan, combine whole milk, heavy cream, and half of the sugar. Warm over low heat and scrape the seeds from the vanilla bean into the mixture.
- In a separate bowl, whisk egg yolks and remaining sugar until pale. Slowly pour warm milk mixture into egg yolks, whisking continuously.
- Return to saucepan and cook over low heat, stirring until it thickens (about 5-7 minutes). Strain into a bowl, cover, and chill for at least 4 hours or overnight.
Churn the Ice Cream
- Pour the chilled base into an ice cream maker and churn according to manufacturer's instructions. In the last 5 minutes, fold in the strawberry swirl.
Freeze & Serve
- Transfer the churned ice cream into a lidded container and freeze for at least 4 hours before serving.
- Serve in cones, bowls, or straight from the container for a delightful treat.
Notes
Tips: Always cool your base before churning and use the freshest strawberries for best results.