Strawberry Vanilla Bean Ice Cream

Strawberry Vanilla Bean Ice Cream

This recipe aims for a creamy vanilla base swirled with a vibrant strawberry ripple.

Ingredients:

For the Vanilla Bean Ice Cream Base:

• 1 cup (240ml) whole milk
• ¾ cup (150g) granulated sugar
• Pinch of salt
• 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
• 2 cups (480ml) heavy cream

For the Strawberry Swirl:

• 1 pound (450g) fresh strawberries, hulled and sliced
• ¼ cup (50g) granulated sugar
• 1 tablespoon lemon juice

Instructions:

1. Make the Strawberry Swirl: In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 8-10 minutes.
2. Mash the strawberries with a fork or potato masher to your desired consistency (chunky or smooth).
3. Strain the strawberry mixture through a fine-mesh sieve to remove the seeds, if desired. This will give you a smoother swirl. Let the strawberry sauce cool completely.
4. Make the Vanilla Bean Ice Cream Base: In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering around the edges.
5. If using a vanilla bean, add the scraped seeds and the pod to the milk mixture. If using vanilla extract, wait until the base has cooled.
6. Remove the saucepan from the heat. If you used a vanilla bean pod, remove it now. Stir in the heavy cream (and vanilla extract, if using).
7. Pour the ice cream base into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
8. Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
9. Swirl in the Strawberries: Once the ice cream has finished churning and has reached a soft-serve consistency, transfer about one-third of it to a freezer-safe container.
10. Drizzle some of the cooled strawberry swirl over the ice cream. Gently swirl it in with a knife or spoon, being careful not to overmix.
11. Repeat layers of ice cream and strawberry swirl until all the ice cream and swirl are used.
12. Cover the container and freeze for at least 4 hours, or until firm.

Enjoy your homemade Strawberry Vanilla Bean Ice Cream! Let me know if you’d like any variations or tips for making ice cream.