Homemade Strawberry Vanilla Bean Ice Cream Recipe

If you have a soft spot for creamy, dreamy desserts, you are going to adore this recipe for Homemade Strawberry Vanilla Bean Ice Cream. It combines luscious, sweet strawberries with the fragrant warmth of real vanilla bean, all swirled into a rich, velvety ice cream base that you make yourself from scratch. Each spoonful bursts with fresh berry goodness perfectly balanced by the smooth vanilla custard, making it a refreshing treat that’s far beyond anything you’ll find in a store. Whether it’s a hot summer day or you simply want to indulge your sweet tooth, this homemade ice cream is a glorious way to celebrate the flavors of strawberry and vanilla at their very best.

Ingredients You’ll Need

Gathering the right ingredients is the first joyful step toward making this ice cream shine. The list is simple yet essential—the vanilla bean brings a fragrant depth, fresh strawberries add bright color and flavor, and the creamy dairy base creates that irresistible smooth texture you crave.

• Vanilla bean: Splitting and scraping the seeds ensures you get the full, aromatic vanilla flavor into your custard.
• Heavy cream: Provides the richness and luscious creaminess necessary for smooth ice cream texture.
• Whole milk: Lightens the cream just slightly for balance and helps create a silky mouthfeel.
• Granulated sugar: Sweetens the mix and helps achieve the perfect consistency once churned.
• Pinch of salt: Enhances all the flavors and balances the sweetness beautifully.
• Large egg yolks: Key to creating a thick, custard base that’s creamy and luxurious.
• Pure vanilla extract: Boosts the vanilla flavor, complementing the bean’s natural aroma.
• Fresh strawberries: The star fruit that adds vibrant color, juicy sweetness, and a touch of tartness.
• Sugar for strawberries: Helps macerate the berries, drawing out their natural juices and intensifying their flavor.

How to Make Homemade Strawberry Vanilla Bean Ice Cream

Step 1: Prepare the Strawberries

Start by tossing your fresh diced strawberries with a bit of sugar. This simple trick, called maceration, softens the berries and releases their natural juices, creating a sweet, syrupy glaze that enhances every bite. Letting them rest for about 30 minutes works magic here.

Step 2: Heat Milk and Cream Mixture

Next, gently warm up the heavy cream, whole milk, half of the sugar, salt, and the vanilla bean seeds along with its pod on the stove. Bring this mixture just to a boil, careful not to let it scorch, then take it off the heat to let those vanilla flavors infuse beautifully.

Step 3: Temper the Egg Yolks

Whisk your egg yolks with the remaining sugar until smooth and slightly pale. Then, slowly drizzle in the warm milk mixture while whisking constantly—this tempering process prevents the eggs from scrambling and gradually brings everything together into a silky custard.

Step 4: Cook the Custard

Pour the combined mixture back into your saucepan and cook over low heat. Stir consistently with a wooden spoon until the custard thickens enough to coat the back of the spoon—a perfect sign that your ice cream base is ready. This usually happens around 170 to 175 degrees Fahrenheit, so a kitchen thermometer can be a helpful companion.

Step 5: Chill the Custard

Remove the custard from heat and strain it through a fine sieve to ensure a smooth texture. Stir in the vanilla extract for an extra pop of flavor, then cover and refrigerate it thoroughly. A long chill—at least 4 hours or overnight—is essential to develop the flavors and allow the custard to set properly before churning.

Step 6: Process in Ice Cream Maker

Once your custard is chilled, fish out the vanilla bean pod and pour the mixture into your ice cream maker. Follow your machine’s instructions to churn until it reaches a soft-serve consistency. During the last moments, add those wonderfully macerated strawberries so they distribute evenly without losing their juicy charm.

Step 7: Freeze

Transfer your freshly churned ice cream into an airtight container and pop it into the freezer for at least 2 to 4 hours. This step firms up the ice cream so when you scoop it, you get that perfect, creamy, dreamy texture that makes every serving unforgettable.

How to Serve Homemade Strawberry Vanilla Bean Ice Cream

Garnishes

To elevate your ice cream moments even further, consider garnishing with a few fresh strawberry slices, a sprinkle of finely chopped toasted almonds for crunch, or a tiny drizzle of homemade strawberry syrup. Fresh mint leaves also add a beautiful contrast in color and a hint of refreshing aroma that pairs gorgeously with the creamy base.

Side Dishes

This Homemade Strawberry Vanilla Bean Ice Cream is utterly delicious on its own, but it also pairs wonderfully with several desserts. Try serving it alongside a warm slice of angel food cake or a classic shortcake for strawberry shortcake lovers. A crisp, buttery waffle or even some homemade biscotti can also complement its smoothness and add textural contrast.

Creative Ways to Present

If you want to impress guests or just have fun with your dessert, try serving the ice cream in hollowed-out strawberry halves or vintage coupe glasses for an elegant touch. Layering it with fresh berry compote or crumbled cookies in a parfait glass can also turn this homemade treat into a sophisticated delight that’s both playful and indulgent.

Make Ahead and Storage

Storing Leftovers

When you have leftover ice cream, keep it in an airtight container to avoid freezer burn or the absorption of other freezer odors. Press a piece of parchment paper or plastic wrap directly onto the surface before sealing the lid to maintain the ice cream’s creamy texture and prevent ice crystals from forming.

Freezing

You can freeze this Homemade Strawberry Vanilla Bean Ice Cream for up to two weeks without losing quality. For best results, store it in the coldest part of your freezer rather than the door to keep the temperature steady and the texture perfect.

Reheating

Ice cream isn’t the type of treat you typically reheat, but if it’s too firm to scoop, simply let it sit at room temperature for 5 to 10 minutes before serving to soften slightly. Avoid microwaving as it can alter the texture and cause melting unevenly.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries give you that perfect balance of texture and natural sweetness, but if fresh aren’t available, thawed frozen strawberries work too. Just be sure to drain any excess liquid to avoid watering down your ice cream.

Do I have to use a vanilla bean, or can I just use vanilla extract?

The vanilla bean adds a unique aroma and those beautiful specks inside the custard, but pure vanilla extract can be substituted if needed. Just add it along with the sugar and extract in your base to make sure the flavor really shines.

Is it necessary to temper the egg yolks?

Yes, tempering is crucial for a smooth, creamy custard and to avoid cooking or scrambling the eggs. Slowly mixing the hot cream into the yolks allows everything to combine without curdling, resulting in the luscious base your ice cream needs.

What if I don’t have an ice cream maker?

No ice cream maker? No problem. You can pour the custard into a shallow container and freeze it, stirring vigorously every 30 minutes to break up ice crystals until it reaches a creamy consistency. It takes a little more effort, but the taste is worth it!

Can I adjust the sweetness to my liking?

Absolutely! The sweetness can be tweaked by adjusting the sugar amounts in both the custard and the strawberries. Taste your macerated berries and custard mixture before freezing—it’s easier to balance flavors at this stage.

Final Thoughts

Making your own Homemade Strawberry Vanilla Bean Ice Cream is truly a labor of love that rewards you with unforgettable flavor and the joy of savoring a totally fresh dessert. It’s a wonderful way to bring a bit of magic to your kitchen and impress everyone lucky enough to get a scoop. So go ahead, dive in and treat yourself—you’re going to fall in love with every creamy, fruity bite.

Print