Strawberry Vanilla Bean Ice Cream
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.
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
Instructions
- Mix diced strawberries with ½ cup sugar in a bowl and let sit at room temperature for 30 minutes. Mash with a fork, leaving some chunks for texture.
- Split the vanilla bean, scrape out seeds, and add them, along with the pod, to a saucepan with heavy cream and milk. Heat until simmering (don’t let it boil), then remove from heat and steep for 15 minutes.
- Whisk egg yolks with ½ cup sugar. Gradually add the warm cream mixture, whisking constantly to avoid curdling.
- Pour the egg-cream mixture back into the saucepan. Cook on low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Don’t let it boil.
- Remove from heat, stir in vanilla extract, and let the custard cool. Once cooled, fold in the mashed strawberries and juice.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.