Ingredients:
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1 vanilla bean, split and seeds scraped
2 cups heavy cream
1 cup whole milk
6 large egg yolks
Instructions:
Prepare the Strawberries:
Start by combining the fresh strawberries, sugar, and vanilla bean seeds in a saucepan. Cook the mixture over medium heat until the strawberries soften and the sugar has dissolved. Once done, remove it from the heat and let it cool.
Make the Custard:
In a separate saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove the saucepan from the heat once it reaches a simmering point. Meanwhile, whisk the egg yolks in a bowl. Gradually pour the hot cream mixture into the yolks while whisking constantly to avoid curdling. This process is called tempering the eggs.
Thicken the Custard:
Return the egg and cream mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon. This usually takes about 10-12 minutes. Once thickened, strain the custard into a clean bowl to remove any bits of egg and vanilla bean. Allow the custard to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.
Churn and Mix:
Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, gently fold in the strawberry mixture for that delicious blend of flavors.
Freeze and Serve:
Once the ice cream is churned to your desired consistency, transfer it to an airtight container and freeze until firm, which takes about 2-4 hours.
Serve & Enjoy:
Serve this decadent homemade ice cream with extra fresh strawberries or a drizzle of chocolate syrup if you’re feeling fancy. Enjoy every creamy bite!
Tips:
Garnish with fresh strawberries for a fresh burst of flavor or add a drizzle of chocolate syrup for an extra indulgent touch.
Be sure to store the ice cream in an airtight container to keep it fresh.
Time:
Prep Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 8
