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
Scale
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.
