Strawberry Vanilla Bean Ice Cream with Strawberry Syrup

 Strawberry Vanilla Bean Ice Cream with Strawberry Syrup 

Ingredients:

For the Ice Cream:

2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar, divided
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla bean paste (or 1 tablespoon vanilla extract)
1/2 teaspoon salt
1 tablespoon lemon juice
For the Strawberry Syrup:

1 cup fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
Instructions:

Prepare the Strawberries for Ice Cream:
In a medium bowl, combine the sliced strawberries with 1/4 cup of sugar and the lemon juice. Let them sit for about 15-20 minutes to macerate, allowing the juices to release.
Make the Ice Cream Base:
In a blender or food processor, combine the macerated strawberries (with their juices), heavy cream, whole milk, remaining 3/4 cup of sugar, vanilla bean paste, and salt. Blend until smooth. You can leave some small strawberry pieces for texture if desired.
Chill the Mixture:
Pour the mixture into a bowl and refrigerate for at least 2 hours, or until thoroughly chilled.
Churn the Ice Cream:
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Make the Strawberry Syrup:
In a small saucepan, combine the chopped strawberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and the strawberries break down, about 5-7 minutes.
Remove from heat and let it cool. You can blend it for a smoother consistency if desired.
Serve:
Scoop the strawberry vanilla bean ice cream into bowls or cones and drizzle with the strawberry syrup.
Enjoy!
Enjoy this refreshing and creamy treat on a warm day