Strawberry Vanilla Bean Ice Cream

Short Description
This homemade Strawberry Vanilla Bean Ice Cream combines the bright, juicy sweetness of fresh strawberries with the deep, comforting flavor of real vanilla bean in a rich, luscious custard base. Free of artificial ingredients, it’s the perfect treat to elevate sunny days and special moments.

Why You’ll Love This Recipe
Luxury in every spoonful: Velvety vanilla bean custard mingles with berry notes for a decadent texture.

Fresh ingredient–forward: Uses real strawberries and vanilla pods for authentic flavor.

No artificial flavors: Just pure dairy, fruit, and natural sweetness.

Flexible & satisfying: Serve as dessert, layered in parfaits or alongside cake—always a crowd-pleaser.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Custard Base

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

1 vanilla bean pod, split lengthwise (or 1 tbsp pure vanilla extract)

4 large egg yolks

For the Strawberry Mixture

2 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar (adjust to preference)

1 tsp lemon juice

Directions
Prepare the Strawberry Mixture
Combine strawberries, sugar, and lemon juice in a bowl. Refrigerate for 30 minutes to 2 hours to macerate. Lightly mash to maintain a chunky texture.

Infuse the Vanilla Custard
In a saucepan, combine heavy cream, milk, and sugar. Add vanilla bean pod and scrape seeds from under the split. Heat gently until steaming, not boiling. Turn off heat and let steep for 5–10 minutes.

Temper the Egg Yolks
In a separate bowl, whisk yolks smooth. Slowly add ½ cup of the warm cream mixture to yolks while whisking constantly. Pour egg mixture into the saucepan, stirring continuously.

Cook the Custard
Return to low heat. Stir until the mixture thickens enough to coat the back of a spoon (~170°F). Do not boil.

Strain and Chill
Strain custard through a fine mesh into a clean bowl, removing vanilla pod and any solids. Discard pod. Stir in mashed strawberry mixture. Cover and refrigerate until completely chilled, at least 4 hours or overnight.

Churn and Freeze
Pour the chilled mixture into an ice cream maker and churning according to manufacturer’s directions until it reaches soft-serve consistency (about 20–25 minutes). Transfer to a lidded container and freeze for at least 2–4 hours for firm scooping.

Servings and Timing
Servings: 8–10 scoops

Preparation time: ~20 minutes of active prep

Chill time: 4 hours (custard) + 2–4 hours (freezing)

Total time: Approximately 6–8 hours (mostly hands-off)

Variations
Extra strawberry swirls: Add a homemade strawberry sauce in ribbons after churning.

Chunky delight: Fold in roughly diced strawberries during the last minutes of churning.

Berry fusion: Substitute half the strawberries with raspberries or blackberry puree.

Vegan option: Use coconut cream, plant-based milk, aquafaba, and vanilla; stabilize with a bit of cornstarch.

Nutty crunch: Sprinkle in toasted almonds or pistachios after churning for texture.

Storage/Reheating
Storage: Store in an airtight container in the freezer for up to 2 weeks.

For optimal texture, press a layer of parchment paper on top to prevent ice crystals.

Serving: Remove from freezer 5–10 minutes before scooping to soften.

FAQs
1. Can I skip the vanilla bean and use extract?
Yes—use 1 tbsp pure vanilla extract. The flavor will be smooth but slightly less nuanced than with a bean.

2. Can I use frozen strawberries?
Yes—thaw and drain excess liquid, then treat as fresh strawberries in the recipe.

3. Why is it important not to boil the custard?
Boiling can curdle the eggs and ruin the creamy texture; gently heat just until thickened.

4. How do I prevent large ice crystals from forming?
Strain thoroughly, chill completely before churning, and cover tightly during freezing.

5. Can I make this without an ice cream maker?
Yes—stir every 30 minutes while freezing until creamy, though texture may be less smooth.

6. Can I add Irish cream or liqueur?
Yes—add 1–2 tbsp after churning, which will slightly soften the mixture due to alcohol.

7. How sweet should the strawberry mixture be?
Adjust the ¼ cup sugar to taste—less for tart berries, more for ripe, sweet ones.

8. Is it okay to skip the lemon juice?
It helps brighten flavor; you can omit it, but the final ice cream may taste richer and less vibrant.

9. Can I double the recipe?
Yes—respect your machine’s capacity and adjust chilling/freezing times accordingly.

10. What’s the best way to serve this ice cream?
Scooped in bowls or cones, topped with fresh berries, shortcake, or even a drizzle of balsamic syrup.

Conclusion
Strawberry Vanilla Bean Ice Cream is a harmonious blend of lush creaminess and bright fruitiness—a perfect homemade luxury. With high-quality ingredients, elegant swirls, and flavorful impact, it’s a standout dessert for summer gatherings or everyday indulgence. Scoop, savor, and enjoy the pure essence of fresh strawberries and vanilla.

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