If you are craving a dessert that strikes the perfect balance between fruity freshness and creamy indulgence, this Strawberry Vanilla Bean Ice Cream Recipe is your new best friend. Bursting with the natural sweetness of ripe strawberries and the fragrant richness of real vanilla bean, this homemade ice cream feels like a sun-soaked summer afternoon with every bite. It’s smooth yet delightfully textured, beautifully pink, and incredibly satisfying, making it a timeless treat you’ll want to savor again and again.
Ingredients You’ll Need
Getting your hands on straightforward ingredients is the secret to nailing this ice cream’s heavenly flavor and luscious texture. Each component plays a vital role, whether it’s enhancing richness, adding natural sweetness, or lending that unmistakable vanilla aroma.
- 2 cups fresh strawberries (hulled and chopped): Choose ripe, fragrant berries for vibrant color and juicy sweetness.
- 3/4 cup granulated sugar (divided): Sweetens both the strawberry purée and the custard base evenly.
- 2 cups heavy cream: Provides the rich, creamy texture that makes every scoop irresistible.
- 1 cup whole milk: Balances the creaminess with a lighter touch for a smooth consistency.
- 1 vanilla bean (split and scraped) or 2 teaspoons vanilla bean paste: Infuses the ice cream with warm, aromatic vanilla flavor.
- 4 large egg yolks: Essential for a silky custard that freezes perfectly.
- Pinch of salt: Enhances all the natural flavors, making them pop.
- 1 teaspoon lemon juice: Brightens the strawberries and adds a subtle zing.
How to Make Strawberry Vanilla Bean Ice Cream Recipe
Step 1: Prepare the Strawberry Purée
Start by combining your chopped strawberries with a quarter cup of sugar and the lemon juice in a medium bowl. Let this sit for 20 to 30 minutes to draw out the juices and sweeten naturally. After resting, gently mash the mixture or pulse it lightly in a blender until chunky but still full of texture—this creates that perfect fruit base that makes the ice cream sing with freshness.
Step 2: Infuse the Cream with Vanilla
Next, pour the heavy cream and whole milk into a saucepan and add the scraped seeds and pod from your vanilla bean (or the vanilla bean paste). Add a pinch of salt to bring every taste to life. Warm this mixture over medium heat until it just starts to simmer, then remove it from the heat and let it steep for 10 minutes. This step is where the magic of vanilla blossoms into the cream.
Step 3: Make the Custard Base
In a separate bowl, whisk the egg yolks with the remaining half cup of sugar until the mixture is pale and creamy—this slow whisking will create a luscious texture. To avoid scrambling the yolks, slowly pour a little warm cream into them, whisking constantly to temper. Once combined, pour the yolk mixture back into the saucepan with the remaining cream. Return the pan to low heat, stirring continuously until the custard thickens slightly and coats the back of a spoon. Be patient here and don’t let it boil—that silky, thickened custard is essential.
Step 4: Cool and Combine
Strain your custard through a fine mesh sieve into a clean bowl to catch any cooked egg bits, then allow it to cool to room temperature. Once cooled, stir in your freshly made strawberry purée, folding the flavors together. Cover the bowl and refrigerate for at least four hours or overnight—this chilling step is crucial for the custard to fully develop flavor and chill appropriately for churning.
Step 5: Churn and Freeze
Follow your ice cream maker’s instructions to churn the mixture until it reaches a thick, creamy consistency. For an extra burst of texture, fold in fresh diced strawberries right after churning. Then transfer your homemade ice cream to a freezer-safe container and freeze it for two to four hours until it’s firm and scoop-ready. No ice cream maker? No worries. Freeze in a shallow pan and stir every 30 minutes until creamy and frozen.
How to Serve Strawberry Vanilla Bean Ice Cream Recipe
Garnishes
This ice cream needs little adornment, but a few thoughtful touches go a long way. Fresh strawberry slices on top add a pop of vibrant color and an extra hit of fruity brightness. A light drizzle of vanilla bean syrup or a sprinkle of crushed pistachios can elevate the experience and add a lovely contrast in texture.
Side Dishes
Pairing your Strawberry Vanilla Bean Ice Cream Recipe with warm desserts creates an irresistible combination. Think crumbly shortcakes, buttery pound cake, or a plate of fresh waffles. The creamy coldness of the ice cream beautifully balances the warmth and richness of these treats, making every bite a joyous contrast.
Creative Ways to Present
Get playful with presentation! Serve scoops in dainty vintage bowls or waffle cones lined with a brush of melted white chocolate to add elegance and crunch. You could even layer the ice cream with crushed cookies and fresh berries in parfait glasses for a stunning, layered dessert that’s just as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, don’t fret—store your homemade strawberry vanilla bean ice cream in a tightly sealed container to prevent ice crystals and preserve freshness. A good seal keeps the flavors vibrant and the texture creamy for several weeks.
Freezing
For best texture, freeze the ice cream in a shallow container to allow for faster freezing and smoother consistency. Avoid freezing longer than a month to ensure it doesn’t develop freezer burn or lose its bright, fresh flavor.
Reheating
Ice cream isn’t a “reheat” kind of dish, but if it’s too firm straight from the freezer, let it soften slightly at room temperature for 10 to 15 minutes before scooping. This short wait brings out the perfect scoopable texture without compromising deliciousness.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for that vibrant flavor and texture, frozen can be a convenient alternative. Just be sure to thaw them fully and drain any excess liquid before using to avoid a watery ice cream.
What if I don’t have a vanilla bean?
Don’t worry! Vanilla bean paste or good-quality pure vanilla extract works wonderfully as a substitute. It might not have those tiny vanilla flecks, but the taste will still be outstanding.
Can I make this recipe without an ice cream maker?
Absolutely. After chilling your custard and strawberry mix, pour it into a shallow pan and freeze. Every 30 minutes, stir vigorously to break up ice crystals until creamy and smooth. It takes a little elbow grease but produces delicious results.
How can I add more strawberry texture to the ice cream?
For extra bursts of fresh strawberry goodness, fold in small diced strawberries right after churning. This adds delightful chewiness and highlights the fresh fruit flavor wonderfully.
How long does this ice cream keep in the freezer?
When stored properly in an airtight container, the ice cream will keep well for up to one month. Beyond that, texture and flavor may begin to degrade.
Final Thoughts
Every spoonful of this Strawberry Vanilla Bean Ice Cream Recipe is like a little celebration of summer’s best flavors wrapped in creamy bliss. Once you try making it at home, you’ll see how accessible and rewarding the process is—and how deeply satisfying the result can be. So go ahead, invite friends over or treat yourself to this gorgeous, homemade delight. Your taste buds will thank you!
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Strawberry Vanilla Bean Ice Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes plus 4-overnight chilling and 2-4 hours freezing
- Yield: 8 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Strawberry Vanilla Bean Ice Cream combines fresh strawberries with rich vanilla bean custard for a creamy and flavorful summer dessert. The ice cream is churned to silky perfection, offering a refreshing treat with a delicate balance of fruity sweetness and vanilla aroma.
Ingredients
Strawberry Purée
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla bean paste)
- Pinch of salt
Custard
- 4 large egg yolks
- 1/2 cup granulated sugar
Instructions
- Prepare Strawberry Purée: In a medium bowl, toss chopped strawberries with 1/4 cup sugar and lemon juice. Let sit for 20–30 minutes to macerate, then mash slightly or pulse a few times in a blender to create a chunky purée. Set aside.
- Infuse Cream Mixture: In a saucepan over medium heat, combine heavy cream, whole milk, vanilla bean seeds and pod (or vanilla bean paste), and a pinch of salt. Bring just to a simmer, then remove from heat and steep for 10 minutes to infuse flavors.
- Whisk Egg Yolks and Sugar: In a mixing bowl, whisk the egg yolks with remaining 1/2 cup sugar until pale and creamy.
- Temper Egg Yolks: Slowly add a small amount of the warm cream mixture to the yolks while whisking constantly to temper the eggs, preventing curdling. Gradually pour this yolk mixture back into the saucepan.
- Cook Custard: Return the saucepan to low heat and cook the mixture, stirring constantly, until it thickens slightly and coats the back of a spoon, reaching 170–175°F. Avoid boiling to maintain smooth texture.
- Strain and Cool Custard: Remove from heat and strain custard through a fine mesh sieve into a clean bowl. Let it cool to room temperature, then stir in the strawberry purée. Cover and refrigerate for at least 4 hours or overnight to chill and develop flavors.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer churned ice cream to a freezer-safe container and freeze for 2–4 hours until firm enough to scoop.
Notes
- For added texture, fold in diced fresh strawberries after churning.
- If you don’t have an ice cream maker, pour the mixture into a shallow pan and freeze, stirring every 30 minutes until creamy and firm.
