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
Prepare the Strawberries:
Mix the diced strawberries with ½ cup sugar in a medium bowl. Let sit for 30 minutes to release juices, then mash gently with a fork.
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 over medium heat until it simmers, then remove from heat and steep for 15 minutes. Discard the vanilla pod.
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.
Thicken the Mixture:
Return the combined 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.
Combine with Strawberries:
Fold the mashed strawberries and their juices into the cooled custard mixture, ensuring even distribution.
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.
Freeze and Serve:
Transfer the churned ice cream to a container and freeze for at least 4 hours for the perfect texture. Scoop and enjoy!
Prep Time: 15 minutes | Total Time: ~4 hours (including freezing)
Servings: 6-8
Tips:
● For extra texture, add small chunks of fresh strawberries during the final minutes of churning.
● Garnish with fresh strawberries or a drizzle of strawberry syrup for a beautiful presentation.
Indulge in this creamy, fruity delight that’s as fun to make as it is to eat. Perfect for hot summer days or any time you crave something sweet!
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