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
» MORE: Classic Sour Cream Butter CookiesClassic Sour Cream Butter Cookies Table of Contents Ingredients For the Cookies Butter – 115 g (softened) Salt – a pinch Sugar – 120 g Vanilla sugar – 1 tsp Sour cream – 150 g Egg – 1 pc All-purpose flour – 420 g Baking powder – 15 g Instructions 1. Prepare the Ingredients Soften the butter: Leave the butter at room temperature for 30–45 minutes or until it becomes soft but not melted. Preheat your oven: Set it to 180°C (356°F) and line a baking sheet with parchment paper. 2. Make the Dough Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the sugar and vanilla sugar until the mixture is pale and fluffy. Add the egg and sour cream: Mix in the egg, followed by the sour cream, ensuring everything is well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft, pliable dough forms. 3. Shape the Cookies Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm (1/4 inch). Use cookie cutters to cut out shapes of your choice—stars, circles, hearts, or classic rounds. Alternatively, you can roll the dough into small balls and flatten them slightly with the palm of your hand. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. See also Whole Wheat Bread Recipe 4. Bake Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as this will make them less tender. 5. Cool and Serve Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy them as is or decorate with powdered sugar, icing, or melted chocolate for an extra touch.
