Strawberry Vanilla Bean Ice Cream is a Blissful Burst of Summer Joy – A Creamy, Irresistible Escape
Ingredients
● For the Ice Cream Base:
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
1: Prepare the Strawberries – Toss diced strawberries with ½ cup sugar and let sit for 30 minutes to release their juices; gently mash with a fork.
2: Infuse the Vanilla Cream – Split the vanilla bean, scrape out the seeds, then heat heavy cream, milk, and vanilla seeds (with the pod) over medium heat until simmering; remove from heat, steep for 15 minutes, and discard the pod.
3: Make the Custard Base – Whisk egg yolks with the remaining ½ cup sugar until pale and thick; slowly whisk in the warm cream mixture to temper the eggs.
4: Thicken the Mixture – Return to the saucepan and cook over low heat, stirring constantly until thick enough to coat the back of a spoon (don’t boil), then stir in vanilla extract and let cool.
5: Combine with Strawberries – Gently fold the mashed strawberries and juices into the cooled custard.
6: Churn the Ice Cream – Pour the mixture into an ice cream maker and churn until it reaches a soft-serve consistency.
7: Freeze & Serve – Transfer to a container and freeze for at least 4 hours for the perfect scoopable texture; serve and enjoy!
Prep Time: 15 minutes | Total Time: ~4 hours | Servings: 6-8
Tip: For extra texture, add small chunks of fresh strawberries during the last few minutes of churning!
Strawberry Vanilla Bean Ice Cream is a Blissful Burst of Summer Joy – A Creamy, Irresistible Escape
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