# Strawberry Vanilla Bean Ice Cream

# Strawberry Vanilla Bean Ice Cream

This homemade ice cream blends the natural sweetness of strawberries with the rich, aromatic touch of vanilla bean — a refreshing treat perfect for any occasion!

## Ingredients:
– 300g fresh strawberries, diced
– 100g granulated sugar (for strawberries)
– 1 vanilla bean
– 480ml heavy cream
– 240ml whole milk
– 100g granulated sugar (for cream mixture)
– 4 large egg yolks
– 1 tsp vanilla extract

## Instructions:

### 1. Prepare the strawberries:
In a bowl, mix 300g of diced strawberries with 100g of sugar. Let sit for 30 minutes to release juices, then gently mash with a fork.

### 2. Infuse the vanilla cream:
Split the vanilla bean lengthwise and scrape out the seeds.
In a saucepan, combine 480ml heavy cream, 240ml whole milk, the vanilla seeds, and the bean pod. Heat until just simmering, then remove from heat and steep for 15 minutes. Discard the vanilla pod.

### 3. Make the custard base:
In a separate bowl, whisk 4 egg yolks with 100g sugar until pale and slightly thickened.
Gradually whisk the warm cream mixture into the yolks, stirring constantly to avoid cooking the eggs.

### 4. Thicken the mixture:
Return the custard 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 1 tsp vanilla extract. Let 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 machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

### 7. Freeze and serve:
Transfer the 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