Strawberry Vanilla Bean Ice Cream

Description

This homemade Strawberry Vanilla Bean Ice Cream is rich, creamy, and bursting with fresh strawberry flavor. The combination of real vanilla bean and sweet strawberries creates a delightful treat perfect for warm days. This recipe uses fresh ingredients, no artificial flavors, and minimal processing, making it a healthier alternative to store-bought ice cream.

Ingredients

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 4 large egg yolks
• Pinch of salt

For the Strawberry Swirl:

• 1 ½ cups fresh strawberries, hulled and chopped
• ¼ cup granulated sugar
• 1 tbsp lemon juice

Instructions

Step 1: Prepare the Strawberry Swirl

1. In a saucepan, combine chopped strawberries, sugar, and lemon juice over medium heat.
2. Cook for 10-12 minutes, stirring occasionally, until the strawberries soften and break down into a thick sauce.
3. Remove from heat and let cool completely. Blend if you want a smoother swirl.

Step 2: Make the Ice Cream Base

1. In a medium saucepan, heat the heavy cream, milk, and half of the sugar over low-medium heat until it starts to steam (do not boil).
2. Slice the vanilla bean lengthwise, scrape out the seeds, and add them (along with the pod) to the milk mixture. If using extract, add it later.
3. In a separate bowl, whisk together egg yolks, the remaining sugar, and a pinch of salt until pale and slightly thickened.
4. Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking continuously (to temper the eggs).
5. Gradually pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (170-175°F or 77-80°C).
6. Remove from heat and strain through a fine-mesh sieve to remove any curdled bits and the vanilla pod. Stir in vanilla extract if not using vanilla bean.

Step 3: Chill and Churn

1. Let the ice cream base cool to room temperature, then cover and refrigerate for at least 4 hours (preferably overnight).
2. Once chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
3. In the last 5 minutes of churning, swirl in the cooled strawberry mixture.

Step 4: Freeze and Serve

1. Transfer the churned ice cream to an airtight container, layering the strawberry mixture for a more intense swirl.
2. Freeze for at least 3-4 hours to firm up.
3. Scoop and enjoy!

Tips for the Best Ice Cream

✔ Use ripe strawberries for the best natural sweetness.
✔ Chill the ice cream base properly before churning to ensure a smooth texture.
✔ Don’t overcook the custard—it should be thick but not curdled.
✔ For a richer flavor, let the vanilla bean steep in the milk mixture for 30 minutes before straining.
✔ To avoid ice crystals, press plastic wrap directly on the surface of the ice cream before freezing.

Servings

This recipe makes about 1 quart (4-6 servings).

Nutritional Information (Per Serving)

• Calories: ~260
• Carbohydrates: ~25g
• Protein: ~4g
• Fat: ~16g
• Saturated Fat: ~10g
• Cholesterol: ~120mg
• Sugars: ~22g

(Nutritional values are approximate and may vary.)

Health Benefits of Strawberry Vanilla Bean Ice Cream

 Strawberries are rich in antioxidants, Vitamin C, and fiber, which help boost immunity and digestion.
 Dairy (milk & cream) provides calcium, protein, and healthy fats for bone health and energy.
 Vanilla bean has anti-inflammatory properties and enhances relaxation.
 Homemade means fewer additives & preservatives, making it a healthier alternative.

Q&A

 Can I make this without an ice cream maker?
Yes! Pour the chilled base into a shallow dish and freeze, stirring every 30 minutes until creamy (about 3 hours).

 Can I use frozen strawberries?
Yes, but thaw them first and drain excess liquid before cooking.

 Can I replace sugar with honey or maple syrup?
Yes! Use ½ cup honey or maple syrup, but note it may slightly alter the texture.

 How long does homemade ice cream last?
Store in an airtight container for up to 2 weeks.

 Can I make this dairy-free?
Yes! Swap heavy cream for full-fat coconut milk and use almond or oat milk instead of whole milk.

This Strawberry Vanilla Bean Ice Cream is a delightful homemade treat that’s fresh, flavorful, and easy to make. Try it out and enjoy a scoop of creamy goodness! ✨