Description
A delightful treat blending creamy vanilla and sweet strawberries, perfect for warm days or special occasions.
Ingredients
Scale
- 1 vanilla bean, split & seeds scraped
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- Pinch of salt
- 6 large egg yolks
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, diced
- 2 tbsp sugar
Instructions
- Toss diced berries with 2 tbsp sugar and let them sit for 30 minutes.
- In a saucepan, heat the heavy cream, whole milk, half the sugar, salt, and the vanilla bean (both seeds and pod) to a gentle boil. Remove from heat.
- In a bowl, whisk the egg yolks with the remaining sugar. Slowly add the hot milk mixture while whisking.
- Return the mixture to the pan and cook on low heat, stirring constantly until it thickens (170–175°F).
- Strain the custard through a fine sieve to remove the vanilla pod and lumps. Stir in the vanilla extract. Chill in the refrigerator for 4 hours or overnight.
- Churn the custard in an ice cream maker, adding the macerated strawberries during the last 5 minutes.
- Transfer the ice cream to a container and freeze for 2–4 hours until scoopable.
Notes
For an extra rich ice cream, add 1/2 cup of sweetened condensed milk. If you don’t have an ice cream maker, freeze in a shallow dish and stir every 30 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg
Keywords: Ice Cream, Strawberry, Vanilla, Dessert, Homemade, Summer Treat