Description
A delightful summer treat with rich, creamy texture and fresh strawberries, perfect for hot days.
Ingredients
Scale
- 1 vanilla bean, split and seeds scraped
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons sugar (for strawberries)
Instructions
- Toss the diced strawberries with 2 tablespoons of sugar and let them sit for about 30 minutes to macerate.
- In a saucepan over medium heat, combine heavy cream, whole milk, half of the granulated sugar, and a pinch of salt. Add the seeds from the vanilla bean and bring the mixture just to a boil. Then remove from heat.
- In a separate bowl, whisk the egg yolks and remaining sugar until smooth.
- Gradually pour the hot milk mixture into the egg yolks while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 170-175°F.
- Strain the custard through a fine-mesh sieve, then stir in the vanilla extract. Cover and chill thoroughly for at least 4 hours or overnight.
- Remove the vanilla bean pod and churn the mixture in an ice cream maker according to the manufacturer’s instructions. Add the macerated strawberries in the last few minutes of churning.
- Transfer the ice cream to an airtight container and freeze until firm, about 2-4 hours, before serving.
Notes
Use ripe, fresh strawberries for the best flavor. If no ice cream maker is available, freeze the mixture in a shallow dish, stirring every 30 minutes until firm.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 180mg
Keywords: ice cream, strawberry, vanilla bean, homemade dessert, summer treat