Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 vanilla bean (or 1 tbsp pure vanilla extract)
½ tsp salt
For the Strawberry Swirl:
1 ½ cups fresh strawberries, hulled and chopped
¼ cup granulated sugar
1 tbsp lemon juice
Instructions:
1. Make the Strawberry Swirl
In a saucepan, combine the chopped strawberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes).
Mash the mixture slightly for a chunky texture or blend for a smooth sauce.
Let it cool completely and refrigerate until needed.
2. Prepare the Ice Cream Base
In a mixing bowl, whisk together heavy cream, whole milk, sugar, and salt until the sugar dissolves.
If using a vanilla bean, split it lengthwise, scrape out the seeds, and mix them into the cream. Add the vanilla pod for extra flavor (remove before churning).
If using vanilla extract, simply stir it in.
Cover and refrigerate the mixture for at least 4 hours or overnight.
3. Churn the Ice Cream
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. Add the Strawberry Swirl
Transfer half of the churned ice cream to a freezer-safe container.
Spoon half of the strawberry swirl over it and gently swirl with a knife.
Repeat with the remaining ice cream and strawberry sauce.
Cover and freeze for at least 4 hours or overnight for a firm texture.
Serving Suggestions:
Garnish with fresh strawberries, whipped cream, or a drizzle of strawberry syrup.
Serve in waffle cones, bowls, or as an ice cream sandwich between shortbread cookies!