Strawberry Vanilla Bean Ice Cream
A refreshing and creamy homemade strawberry vanilla bean ice cream that captures the essence of summer in every bite.
Ingredients
Ice Cream Base
- 2 cups heavy cream rich and velvety
- 1 cup whole milk creamy and fulfilling
- 3/4 cup granulated sugar sweet and crystalline
- 1 bean vanilla bean aromatic and floral (or 1 tbsp pure vanilla extract)
- 1/2 tsp salt enhancing the sweetness
Strawberry Mixture
- 1 1/2 cups fresh strawberries hulled and chopped, vibrant and juicy
- 1/4 cup granulated sugar for strawberries adding sweetness
- 1 tbsp lemon juice brightening flavors
Instructions
Preparation of Ice Cream Base
- In a saucepan, combine heavy cream, whole milk, granulated sugar, and salt.
- Cut the vanilla bean lengthwise, scrape the seeds into the mixture, and add the whole pod.
- Cook over medium heat, stirring until sugar dissolves; do not boil.
- Remove from heat and let steep for about 10 minutes.
- If using vanilla extract, mix it in now.
- Remove the vanilla pod and cool the mixture.
- Chill in the refrigerator for at least 4 hours or overnight.
Preparation of Strawberry Mixture
- Blend fresh strawberries, sugar, and lemon juice until smooth or slightly chunky.
- Pour strawberry mixture into a bowl.
Churning the Ice Cream
- Pour chilled ice cream base into an ice cream maker and churn as directed.
- Once churned, transfer half to a container, layer with strawberry mixture, and top with remaining ice cream.
- Gently swirl the strawberry mixture into the ice cream.
- Cover and freeze for at least 4 hours until set.
Notes
For best texture, ensure ice cream maker bowl is frozen prior to use; taste during the process for desired sweetness.