Ingredients:
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1 vanilla bean, split and seeds scraped
2 cups heavy cream
1 cup whole milk
6 large egg yolks
Instructions:
In a saucepan, combine the sliced strawberries, sugar, and vanilla bean seeds. Cook over medium heat, stirring occasionally, until the strawberries soften and the sugar dissolves. Once done, let it cool down.
In a separate saucepan, heat the heavy cream and whole milk over medium heat until it starts to simmer. Remove from the heat as soon as it reaches a simmer.
In a mixing bowl, whisk the egg yolks until they become pale. Slowly pour the hot cream mixture into the yolks, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over low heat, stirring continuously. The custard is ready when it thickens and coats the back of a spoon.
Strain the custard into a bowl to remove any bits of cooked egg. Let the custard cool to room temperature before transferring it to the fridge to chill for a few hours.
Once the custard is chilled, churn it in an ice cream maker following the manufacturer’s instructions.
During the last few minutes of churning, add the strawberry mixture so that it’s evenly distributed throughout the ice cream.
Transfer the ice cream to a container and freeze until firm, usually about 4 hours or overnight.
Now you’ve got the perfect scoop of homemade strawberry vanilla bean ice cream! It’s the ultimate summer treat to enjoy on a warm day.
