Strawberry Vanilla Bean Ice Cream

I’ve always been a sucker for those moments when the world seems to slow down, and everything feels a little bit sweeter. One of those moments that stand out the most was during a spontaneous summer gathering with friends.

It was one of those rare days when everything just clicked—the weather was perfect, laughter was endless, and we had an afternoon of nothing but good vibes. I happened to bring along a tub of homemade ice cream, a mix of fresh strawberries and the subtle essence of vanilla that made everyone pause. You could see it in their eyes: that first spoonful took them right back to a simpler time, one where ice cream was the highlight of summer.

Watching the strawberries blend into the cream, turning it into something magical in its own quiet way, made me realize just how much joy there is in making something from the heart. It wasn’t just the flavors or the creamy texture that made this ice cream special—it was the memories we created around it, sharing moments that felt like they could last forever. This recipe is just as much about making memories as it is about the delicious treat itself.

Short Description

This homemade Strawberry Vanilla Bean Ice Cream combines a creamy custard base infused with fresh strawberries and rich vanilla bean, resulting in a smooth, indulgent treat perfect for warm days or any occasion.

Key Ingredients

• 2 cups fresh strawberries, diced
• ½ cup granulated sugar (for the strawberries)
• 1 vanilla bean
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar (for the cream mixture)
• 4 large egg yolks
• 1 tsp vanilla extract

Tools Needed

• Mixing bowls
• Wooden spoon or spatula
• Medium saucepan
• Whisk
• Ice cream maker
• Fine mesh strainer (optional)
• Airtight container for freezing

Cooking Instructions

Step 1: Prepare the Strawberries
Start by mixing the diced strawberries with ½ cup of granulated sugar in a bowl. Let this sit at room temperature for about 30 minutes.

After this, gently mash the strawberries with a fork, leaving some chunks for texture. The mixture should be a bit chunky, but with plenty of strawberry juice.

Step 2: Infuse the Vanilla Cream
While the strawberries are macerating, split the vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean seeds, along with the scraped pod.

Heat the mixture over medium heat, just until it begins to simmer—watch it closely so it doesn’t boil. Once it starts simmering, remove from heat and let it steep for about 15 minutes to allow the vanilla flavors to infuse.

Step 3: Make the Custard Base
In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to avoid curdling the eggs.

Step 4: Thicken the Mixture
Pour the egg-cream mixture back into the saucepan and cook it over low heat. Stir constantly with a wooden spoon or spatula. You’ll know it’s ready when the custard thickens enough to coat the back of the spoon—this could take about 5-7 minutes. Just be sure not to let it boil.

Step 5: Cool and Combine
Once thickened, remove the custard from the heat and stir in the vanilla extract. Let it cool to room temperature. Once cooled, gently fold in the mashed strawberries and their juice until fully incorporated.

Step 6: Churn the Ice Cream
Pour the strawberry-vanilla custard into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream should reach a soft-serve consistency after about 20-25 minutes, depending on your machine.

Step 7: Freeze and Serve
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm. Once frozen, scoop and enjoy!

Why You’ll Love This Recipe

This Strawberry Vanilla Bean Ice Cream offers the best of both worlds: rich creaminess from the custard base and the refreshing brightness of fresh strawberries. It’s a homemade treat that’s both simple and luxurious.

You’ll love how the vanilla bean elevates the flavor with its natural, aromatic sweetness, and the strawberries give it a vibrant, fruity twist. Plus, it’s a versatile dessert that can be made in advance for any occasion!

Mistakes to Avoid & Solutions

Mistake: The custard curdles or separates
Solution: When combining the warm cream mixture with the egg yolks, do so slowly while whisking constantly to prevent the eggs from cooking too quickly. Make sure the heat is low when thickening the custard, and don’t allow it to boil.

Mistake: The ice cream doesn’t freeze properly
Solution: Ensure that the ice cream is churned to a soft-serve consistency before freezing. If the mixture is too warm when placed in the freezer, it may not freeze correctly. Always let it cool to room temperature before freezing.

Serving and Pairing Suggestions

Serve this ice cream as a refreshing treat after a summer meal or alongside a warm dessert like pie or cake.

Pair it with fresh fruit, such as sliced strawberries or a drizzle of chocolate syrup, for an extra touch of indulgence.

This ice cream also pairs well with shortcakes or crumbled cookies for a fun twist on the classic strawberry shortcake!

Storage and Reheating Tips

Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks.

Reheating Tips: Ice cream doesn’t need to be reheated, but if it’s too hard to scoop, let it sit out for 5-10 minutes to soften slightly before serving.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used. Just make sure to thaw them and drain any excess liquid before mashing.

2. Can I make this recipe without an ice cream maker?
Yes, you can freeze the custard mixture in a shallow dish and stir every 30 minutes until it reaches the desired consistency. This will mimic the churning process.

3. Can I substitute the heavy cream with a lighter option?
For a lighter version, you can substitute half of the heavy cream with half-and-half, but the texture will be slightly less rich.

4. How can I make this dairy-free?
To make it dairy-free, substitute the heavy cream with coconut cream and the whole milk with almond or oat milk.

5. Can I make this ahead of time for a party?
Yes, this ice cream can be made up to a week in advance. Just store it in an airtight container and keep it in the freezer until you’re ready to serve.

Tips & Tricks

If you prefer a smoother texture, you can strain the strawberry mixture before adding it to the custard to remove any seeds.

For an extra burst of flavor, add a few tablespoons of lemon juice to the strawberry mixture to balance the sweetness.

Make sure to chill the custard base before churning for a smoother consistency.

Recipe Variations

Mint Chocolate Chip: Add ½ teaspoon of peppermint extract to the custard base and fold in mini chocolate chips before churning.

Peach Vanilla: Replace the strawberries with fresh diced peaches and follow the same steps for a delicious peach ice cream.

Chocolate Strawberry Swirl: Swirl in a few tablespoons of chocolate syrup or melted chocolate after churning for a chocolatey twist.

Final Thoughts

Making homemade ice cream is always a rewarding experience, especially when it brings people together. This strawberry vanilla bean ice cream is perfect for any occasion, big or small. The sweet strawberries combined with the creamy base have a way of making everything feel just a little more special.

Next time you whip up a batch, take a moment to savor the process, and maybe even share it with a friend or two. The joy you get from seeing their faces light up is more than enough reason to keep making it again and again.