Description
Creamy homemade strawberry vanilla bean ice cream beckons with summer’s sweetest promise, blending fresh berries and rich vanilla into a luscious dessert. Smooth, cool spoonfuls will transport you straight to delightful moments of pure indulgence.
Ingredients
Scale
Dairy:
- 2 cups (473 milliliters) heavy cream
- 1 cup (237 milliliters) whole milk
- 6 large egg yolks
Flavoring:
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon pure vanilla extract
- 3/4 cup (150 grams) granulated sugar
- Pinch of salt
Fruit:
- 1 cup (150 grams) fresh strawberries, hulled and diced
- 2 tablespoons (25 grams) sugar (for strawberries)
Instructions
- Macerate strawberries by sprinkling sugar over diced fruit and allow to rest for 30 minutes, releasing natural sweetness and juices.
- Create a creamy base by combining cream, milk, half the sugar, salt, and vanilla bean seeds in a saucepan, heating until just reaching a gentle boil, then immediately remove from heat.
- Whisk egg yolks with remaining sugar until silky smooth, then gradually incorporate hot milk mixture while continuously stirring to prevent egg curdling.
- Return combined mixture to saucepan, cooking on low heat and stirring consistently until custard reaches 170-175°F, achieving a thick, coating consistency.
- Strain custard through fine-mesh sieve into a bowl, incorporate vanilla extract, then refrigerate for minimum 4 hours until thoroughly chilled.
- Remove vanilla bean pod and churn custard in ice cream maker according to manufacturer’s instructions, folding macerated strawberries during final churning minutes.
- Transfer freshly churned ice cream to airtight container and freeze for 2-4 hours until firm and scoopable.
Notes
- Enhance strawberry flavor by roasting the diced berries before macerating, which intensifies their natural sweetness and concentrates their taste.
- Use a digital thermometer for precise custard temperature to prevent overcooking and ensure a silky-smooth texture.
- Create a vegan version by substituting heavy cream with full-fat coconut milk and using cornstarch mixed with plant-based milk instead of egg yolks for thickening.
- For a lower-sugar option, replace granulated sugar with monk fruit sweetener or stevia, adjusting quantities to maintain the right consistency and sweetness level.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 392 kcal
- Sugar: 38 g
- Sodium: 75 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 160 mg