Introduction
Indulge in the luxurious fusion of creamy vanilla bean and sweet strawberries with this homemade Strawberry Vanilla Bean Ice Cream. This delicious treat combines the vibrant flavors of macerated strawberries and the richness of a vanilla bean-infused custard. There’s something inherently nostalgic about homemade ice cream—whether it’s shared on a summer evening or simply enjoyed on your own, this dessert brings people together with its creamy texture and balanced sweetness. The beauty of making ice cream from scratch is that you have control over every step, ensuring a premium quality dessert that you won’t find in stores. So, whether you’re celebrating a special occasion or just want to treat yourself to something decadent, this Strawberry Vanilla Bean Ice Cream is the perfect go-to recipe.
Ingredients
- 1 lb fresh strawberries, hulled and chopped
- ¾ cup granulated sugar, divided
- 1 vanilla bean, split and seeds scraped
- 1 cup whole milk
- 2 cups heavy cream
- 5 large egg yolks
- 1 tsp pure vanilla extract
- Pinch of salt
Preparation
Step 1: Prep the Strawberries
In a medium bowl, combine the chopped strawberries with ¼ cup of sugar. Let the mixture sit for about 30 minutes to allow the strawberries to macerate, releasing their natural juices. After macerating, gently mash the strawberries with a fork to create a slight texture but still maintain some larger chunks of fruit. Set aside.
Step 2: Heat the Milk and Cream
In a medium-sized saucepan, combine the whole milk, heavy cream, remaining ½ cup of sugar, and the vanilla bean seeds and pod. Warm this mixture over medium heat, stirring occasionally to dissolve the sugar. Ensure the mixture doesn’t boil, but is warm to the touch. Remove from heat and let the vanilla bean steep for around 10 minutes, allowing the flavors to meld together beautifully.
Step 3: Make the Custard
In a separate mixing bowl, whisk the egg yolks until they’re pale and slightly thickened. Gradually pour the warm milk and cream mixture into the yolks, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan and cook over low heat, stirring consistently. Cook until the custard thickens and coats the back of a spoon (about 5–7 minutes). Be sure not to let the mixture boil, as this could cause the eggs to scramble.
Step 4: Combine and Chill
Once the custard has thickened, remove it from the heat and stir in the vanilla extract. Remove and discard the vanilla bean pod. Transfer the custard to a clean bowl and allow it to cool to room temperature. Afterward, cover the bowl with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
Step 5: Churn the Ice Cream
Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. During the final few minutes of churning, gently add the macerated strawberries and any juices they have released.
Step 6: Freeze
Transfer the churned ice cream to a lidded container and place it in the freezer. Allow the ice cream to freeze for at least 2 hours or until it firms up to a scoopable consistency.
Step 7: Serve
Scoop the strawberry vanilla bean ice cream into bowls or onto cones, and enjoy immediately. The rich vanilla bean custard combined with the sweet, tangy strawberries is a match made in heaven.
COOKING Note
It’s essential to ensure that your custard base does not boil while cooking, as this could result in curdled eggs and a gritty texture. Stir constantly and monitor the temperature closely. A custard that reaches around 170°F (76°C) is ideal, as it’s thick enough to coat the back of a spoon but still smooth.
Serving Suggestions
This ice cream pairs wonderfully with a drizzle of homemade chocolate sauce or a sprinkle of crushed graham crackers for a little crunch. You can also serve it alongside fresh strawberries for a doubled-up berry experience. For an extra indulgent treat, scoop the ice cream into a sundae with whipped cream and a maraschino cherry on top.
Tips
- For an even more intense strawberry flavor, roast the strawberries in the oven at 400°F for 20 minutes before macerating them. This brings out a caramelized sweetness that elevates the overall flavor.
- Be sure to chill both the custard and the ice cream maker’s bowl thoroughly to ensure the ice cream churns properly and sets up without melting too quickly.
- If you prefer a smoother ice cream, you can strain the strawberry mixture before adding it to the custard, removing the seeds and pulp.
- You can substitute the vanilla bean with 1 tablespoon of vanilla bean paste if the beans aren’t available.
Prep Time:
25 minutes
Cooking Time:
15 minutes (churning)
Total Time:
4 hours (including freezing time)
Nutritional Information (Per Serving):
Calories: 250
Protein: 4g
Sodium: 60mg
Conclusion
Homemade Strawberry Vanilla Bean Ice Cream is a treat that perfectly captures the essence of summer. The combination of rich, creamy vanilla custard and vibrant strawberries is unbeatable, offering both a nostalgic and gourmet experience in every bite. Whether enjoyed on a hot afternoon or as a sweet finish to a dinner party, this ice cream will impress and satisfy any sweet tooth. The process of making ice cream from scratch may seem lengthy, but the results are well worth the effort, rewarding you with a creamy, flavorful dessert that everyone will love.
FAQ
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries. Make sure to thaw and drain them before macerating. Keep in mind that frozen strawberries might not have the same texture as fresh ones, but they’ll still bring delicious flavor.
Q: Can I make this ice cream without an ice cream maker?
A: Yes! If you don’t have an ice cream maker, pour the chilled custard into a freezer-safe container and freeze it. Stir the mixture every 30 minutes to break up ice crystals until it reaches the desired consistency (usually around 4 hours).
Q: How long can I store this ice cream?
A: Homemade ice cream can be stored in the freezer for up to 2 weeks. Be sure to store it in an airtight container to prevent freezer burn.
Q: Can I use a different fruit instead of strawberries?
A: Absolutely! This recipe can be adapted to use other fruits such as raspberries, blueberries, or even peaches. The process remains the same—just substitute the strawberries with your fruit of choice.
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