Strawberry Vanilla Bean Ice Cream

Summer is the perfect time for ice cream, and what better treat than homemade Strawberry Vanilla Bean Ice Cream? This deliciously creamy dessert combines the sweet flavor of fresh strawberries with rich vanilla, making it a refreshing treat for hot days.

Why Make This Recipe

Making your own ice cream at home is simple and rewarding. You can control the ingredients, ensuring that you use fresh, high-quality strawberries and real vanilla bean. Homemade ice cream also allows you to customize flavors to your liking. Plus, there’s nothing quite like serving up a bowl of delicious ice cream made from scratch!

How to Make Strawberry Vanilla Bean Ice Cream

Ingredients:

500g (2 cups) fresh strawberries, hulled and sliced
200g (1 cup) granulated sugar (divided)
1 tsp lemon juice
500ml (2 cups) heavy cream
250ml (1 cup) whole milk
1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
4 large egg yolks

Directions:

Prepare the Strawberry Mixture: In a bowl, combine the sliced strawberries, 100g (1/2 cup) sugar, and lemon juice. Toss together and let it sit for 30 minutes to release the strawberry juices. Mash the strawberries lightly with a fork or blender to your desired consistency (smooth or chunky).
Make the Custard Base: In a saucepan, combine heavy cream, milk, vanilla bean seeds (or vanilla extract), and the remaining 100g (1/2 cup) sugar. Heat over medium heat, stirring occasionally, until it’s hot but not boiling.
Temper the Eggs: In a separate bowl, whisk the egg yolks until smooth. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Thicken the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and let it cool.
Combine the Mixtures: Once the custard has cooled, stir in the mashed strawberries. Chill the mixture in the refrigerator for at least 2 hours, or until fully chilled.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to an airtight container and freeze for 4–6 hours or until firm.
Serve & Enjoy: Scoop this creamy, fruity strawberry vanilla bean ice cream into bowls or cones for the perfect summer dessert!

How to Serve Strawberry Vanilla Bean Ice Cream

Serve this delightful ice cream in bowls or cones, topped with fresh strawberry slices or a drizzle of chocolate sauce if you desire. It’s perfect for backyard barbecues or just as an afternoon treat!

How to Store Strawberry Vanilla Bean Ice Cream

Keep your homemade strawberry vanilla bean ice cream stored in an airtight container in the freezer. It should stay fresh for up to two weeks, though it’s unlikely to last that long with its delicious taste!

Tips to Make Strawberry Vanilla Bean Ice Cream

Use the ripest strawberries you can find for the best flavor.
If you don’t have an ice cream maker, pour the mixture into a shallow pan and freeze. Stir every 30 minutes until firm.
Taste and adjust the sugar level based on the sweetness of your strawberries.

Variation

For a different twist, try adding crushed cookies or nuts to the mix during the churning process for added texture and flavor.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw them first and drain excess liquid before mashing.

2. Is it necessary to use a vanilla bean?
No, you can substitute with 2 teaspoons of vanilla extract if you don’t have a vanilla bean.

3. Can I make this ice cream without eggs?
Yes, you can make a no-churn version by skipping the egg yolks and using a pre-made custard base or a mixture of heavy cream and sweetened condensed milk.