Strawberry Vanilla Bean Ice Cream

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The Ultimate Strawberry Vanilla Bean Ice Cream Recipe: A Sweet Summer Treat

Strawberry vanilla bean ice cream is a match made in dessert heaven. It combines the natural, ripe sweetness of strawberries with the smooth, floral notes of vanilla bean, creating a creamy, refreshing treat that’s perfect for summer or any time of the year. This homemade version is all about pure ingredients, rich flavor, and the satisfaction of making it yourself.

Ingredients

  • 2 cups fresh strawberries (hulled and sliced)
  • 1 cup granulated sugar (divided into ¾ cup for the strawberries and ¼ cup for the custard)
  • 1 vanilla bean (or 1 ½ tsp pure vanilla extract)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • A pinch of salt

Step-by-Step Instructions

Step 1: Prepare the Strawberry Compote
  1. In a medium bowl, combine the sliced strawberries and ¾ cup sugar.
  2. Let the strawberries sit for about 15-20 minutes to macerate, releasing their natural juices.
  3. Transfer the mixture to a saucepan over medium heat, cooking until the strawberries break down and thicken into a compote (about 8-10 minutes).
  4. Remove from heat and set aside to cool. For smoother texture, blend it briefly, leaving some pieces for a nice texture.
Step 2: Create the Vanilla Bean Custard Base
  1. In a separate saucepan, heat the heavy cream and milk over medium-low heat.
  2. Slice the vanilla bean down the center and scrape out the seeds. Add both the seeds and the pod to the milk mixture, or add vanilla extract if you don’t have a vanilla bean.
  3. Allow the mixture to warm until it begins to steam (do not let it boil), then remove from heat and let the vanilla infuse.
Step 3: Temper the Egg Yolks
  1. In a mixing bowl, whisk together the egg yolks, the remaining ¼ cup sugar, and a pinch of salt until pale and thick.
  2. Slowly pour a small amount of the warm milk mixture into the yolks, whisking constantly to avoid scrambling.
  3. Gradually add the yolk mixture back into the saucepan with the remaining milk and cream mixture.
Step 4: Cook the Custard
  1. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This usually takes around 5-7 minutes.
  2. Once thickened, remove the vanilla bean pod and pour the custard through a fine mesh sieve into a clean bowl. This step will remove any lumps or curdled pieces, ensuring a smooth base.
  3. Cool the custard to room temperature, then cover and chill in the refrigerator for at least 4 hours (or overnight for the best results).
Step 5: Churn the Ice Cream
  1. Once the custard has thoroughly chilled, fold in the strawberry compote.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually around 20-30 minutes), until it reaches a soft-serve consistency.
Step 6: Freeze and Enjoy
  1. Transfer the churned ice cream to an airtight container and freeze for at least 3 hours to firm up.
  2. Serve scoops in bowls or cones, garnished with fresh strawberries or a drizzle of strawberry sauce if desired.

Tips for the Perfect Strawberry Vanilla Bean Ice Cream

  • Choose ripe strawberries: The better the berries, the richer the strawberry flavor.
  • Experiment with texture: For a swirl effect, add the strawberry compote in layers, stirring lightly to create ripples.
  • Store well: Ice cream keeps best in a shallow, airtight container to avoid freezer burn.

Whether enjoyed on its own or topped with fresh berries, this homemade strawberry vanilla bean ice cream is a delightful way to indulge. It’s worth every step and will surely become a favorite!