This homemade ice cream blends the natural sweetness of strawberries with the creamy, aromatic touch of vanilla bean for a refreshing treat that’s perfect for any occasion!
**Ingredients:**
– 2 cups fresh strawberries, diced
– ½ cup granulated sugar (for the strawberries)
– 1 vanilla bean
– 2 cups heavy cream
– 1 cup whole milk
– ½ cup granulated sugar (for the cream mixture)
– 4 large egg yolks
– 1 tsp vanilla extract
**Directions:**
1. **Prepare the Strawberries:**
Mix diced strawberries with ½ cup sugar in a bowl. Let sit for 30 minutes to release juices, then mash gently with a fork.
2. **Infuse the Vanilla Cream:**
Split the vanilla bean lengthwise and scrape out the seeds.
In a saucepan, combine heavy cream, milk, vanilla bean seeds, and the pod. Heat until it simmers, then remove from heat and steep for 15 minutes. Discard the vanilla pod.
3. **Make the Custard Base:**
In a separate bowl, whisk egg yolks and the remaining ½ cup sugar until pale yellow and slightly thickened.
Gradually whisk the warm cream mixture into the egg yolks, ensuring you don’t cook the eggs.
4. **Thicken the Mixture:**
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).
Remove from heat and stir in vanilla extract. Cool to room temperature.
5. **Combine with Strawberries:**
Fold the mashed strawberries and their juices into the cooled custard mixture.
6. **Churn the Ice Cream:**
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. **Freeze and Serve:**
Transfer the churned ice cream to a container and freeze for at least 4 hours. Scoop and enjoy!
**Prep Time:** 15 minutes | **Total Time:** ~4 hours (including freezing)
**Servings:** 6–8
**Tips:**
– Add small ch
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