Strawberry Vanilla Bean Ice Cream
Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 vanilla bean, split and scraped (or 1 ½ tsp vanilla bean paste)
Pinch of salt
For the Strawberry Swirl:
1 ½ cups fresh strawberries, hulled and chopped
2 tbsp sugar
1 tsp lemon juice
Instructions:
1. Infuse the Base:
In a saucepan, combine cream, milk, sugar, salt, and vanilla bean (both seeds and pod).
Heat gently until steaming, but do not boil. Let it steep for 15–20 mins to infuse that lovely vanilla.
Remove the pod and cool the mixture completely. Chill in the fridge for at least 4 hours (or overnight).
2. Make the Strawberry Swirl:
In a small pot, cook strawberries, sugar, and lemon juice over medium heat until thick and jammy (about 10 mins).
Mash lightly for a chunky swirl or blend smooth. Cool completely.
3. Churn It Up:
Churn the ice cream base in your ice cream maker according to the machine’s instructions.
When it reaches soft-serve consistency, spoon in layers of strawberry swirl as you transfer to a container.
4. Freeze:
Freeze 4–6 hours (or overnight) until scoopable.
Serve with fresh strawberries or in a waffle cone for the full vibe! 
