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Homemade Strawberry Vanilla Bean Ice Cream Recipe

Homemade Strawberry Vanilla Bean Ice Cream Recipe
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★★★★★

4.8 from 17 reviews

This homemade strawberry vanilla bean ice cream is a creamy, luscious dessert combining rich vanilla bean custard with sweet, juicy macerated strawberries. Perfect for summer or any time you crave a refreshing sweet treat, this recipe yields a smooth, velvety ice cream bursting with natural strawberry flavor and aromatic vanilla bean.

Ingredients

Scale

Vanilla Custard Base

  • 1 vanilla bean, split and seeds scraped
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar, divided
  • Pinch of salt
  • 6 large egg yolks
  • 1 teaspoon pure vanilla extract

Strawberries

  • 1 cup fresh strawberries, hulled and diced
  • 2 tablespoons sugar

Instructions

  1. Prepare the Strawberries: Toss the diced strawberries with 2 tablespoons of sugar. Let them sit for about 30 minutes to macerate, which helps soften them and releases their natural sweetness to enhance the ice cream’s flavor.
  2. Heat Milk and Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, half of the granulated sugar (about 3/8 cup), a pinch of salt, and the seeds along with the pod of the vanilla bean. Warm the mixture just until it reaches a boil, then immediately remove from heat to prevent overcooking.
  3. Temper the Egg Yolks: In a separate mixing bowl, whisk the 6 egg yolks with the remaining sugar until smooth and slightly thickened. Slowly pour the hot milk and cream mixture into the egg yolks in a thin, steady stream while constantly whisking to avoid curdling.
  4. Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon. Heat until the custard thickens enough to coat the back of the spoon and reaches 170-175°F (77-80°C).
  5. Chill the Custard: Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Stir in the vanilla extract, cover the bowl, and refrigerate for at least 4 hours or preferably overnight to chill completely.
  6. Process in Ice Cream Maker: Remove the vanilla bean pod from the custard. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the macerated strawberries to evenly distribute them in the ice cream.
  7. Freeze: Transfer the churned ice cream to a lidded airtight container and freeze for 2 to 4 hours, or until firm enough to scoop.
  8. Serve and Enjoy: Scoop the creamy strawberry vanilla bean ice cream into bowls or cones and enjoy a delicious homemade treat perfect for warm days or dessert anytime.

Notes

  • Macerating strawberries intensifies flavor and prevents them from freezing too hard in the ice cream.
  • Use full-fat dairy and fresh eggs for the best creamy texture and rich flavor.
  • Chilling the custard thoroughly before churning improves the final texture.
  • If you don’t have a vanilla bean, substitute with 2 teaspoons of pure vanilla extract but add it after cooking the custard to preserve flavor.
  • Store the ice cream in an airtight container to prevent ice crystals and maintain softness.
  • For a dairy-free version, substitute coconut cream for heavy cream and almond or oat milk for whole milk, but note texture will vary.

Nutrition

Keywords: homemade ice cream, strawberry vanilla ice cream, summer dessert, creamy ice cream, custard ice cream, fresh strawberry, vanilla bean dessert

Find it online: https://maicook.com/homemade-strawberry-vanilla-bean-ice-cream-recipe/