Ingredients:
– 2 cups fresh strawberries, thoroughly washed and diced
– 1/2 cup granulated sugar (for the strawberries)
– 1 vanilla bean
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar (for the cream mixture)
– 4 large egg yolks
– 1 teaspoon vanilla extract
Directions:
1. Begin by mixing the chopped strawberries with 1/2 cup of sugar in a medium bowl. Allow this mixture to sit for approximately 30 minutes to let the strawberries release their juices, then gently mash them with a fork.
2. While waiting for the strawberries, prepare the vanilla bean by splitting it lengthwise and scraping out the seeds.
3. In a saucepan, combine the heavy cream, whole milk, and the seeds from the vanilla bean along with the split pod. Heat the mixture over medium heat until it begins to simmer, then remove from heat and let it steep for about 15 minutes. Make sure to discard the vanilla bean pod afterward.
4. In a separate bowl, whisk the egg yolks together with the remaining 1/2 cup of sugar until the mixture becomes pale yellow and slightly thickens.
5. Gradually integrate the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from cooking.
6. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, being careful not to boil it.
7. Remove the saucepan from heat and stir in the vanilla extract. Let this mixture cool to room temperature.
8. Once cooled, fold in the mashed strawberries, ensuring they are evenly incorporated throughout the cream mixture.
9. Pour the completed mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Transfer the ice cream to a container and freeze it for at least 4 hours for optimal texture prior to serving.
Prep Time: 15 minutes.
Total Time: Approximately 4 hours (plus freezing time).
Servings: 6-8 servings.