If you’re a fan of creamy, rich ice cream with a burst of fresh, fruity flavors, then this Strawberry Vanilla Bean Ice Cream recipe is for you! Made from scratch with fresh strawberries, real vanilla beans, and a smooth custard base, this homemade ice cream is a real treat. Whether you’re enjoying it on a hot summer day or serving it at your next family gathering, this ice cream is sure to impress. Let’s dive into how to make this delicious dessert from scratch.
Ingredients for Strawberry Vanilla Bean Ice Cream
- 2 cups fresh strawberries, thoroughly washed and diced
- 1/2 cup granulated sugar (for the strawberries)
- 1 vanilla bean
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar (for the cream mixture)
- 4 large egg yolks
- 1 teaspoon vanilla extract
Step-by-Step Directions
Step 1: Prepare the Strawberries
- Begin by washing and dicing 2 cups of fresh strawberries. In a medium-sized bowl, toss the diced strawberries with 1/2 cup of granulated sugar. Allow the mixture to sit for about 30 minutes to let the strawberries release their juices.
- After 30 minutes, use a fork to gently mash the strawberries. This helps break them down and release more juice, which will enhance the flavor of the ice cream.
Step 2: Prepare the Vanilla Bean Infusion
- While the strawberries are sitting, take your vanilla bean and split it lengthwise using a sharp knife. Use the back of the knife to scrape out the seeds from the inside of the bean.
- In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and the vanilla bean seeds (along with the split pod). Heat the mixture over medium heat until it begins to simmer. Once it starts simmering, remove the pan from the heat and let the vanilla bean steep in the cream and milk for about 15 minutes.
- After the steeping time, discard the vanilla pod, leaving only the infused cream and milk mixture.
Step 3: Make the Custard Base
- In a separate mixing bowl, whisk together the 4 egg yolks and the remaining 1/2 cup of granulated sugar until the mixture becomes pale yellow and slightly thickened. This step helps to create a rich custard base for your ice cream.
- Gradually pour the warm cream and milk mixture into the egg yolk mixture, whisking continuously to prevent the eggs from cooking. It’s important to temper the eggs by gradually adding warm liquid to avoid scrambling them.
- Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon. Keep cooking until the mixture thickens enough to coat the back of the spoon, but be careful not to let it boil, as this can cause the custard to curdle.
Step 4: Finish the Custard and Cool
- After thickening, remove the saucepan from the heat. Stir in 1 teaspoon of vanilla extract for an extra layer of vanilla flavor.
- Let the custard cool to room temperature. This cooling step is crucial as it ensures your ice cream doesn’t melt when mixed with the fresh strawberries.
Step 5: Combine the Mixtures
- Once the custard has cooled, fold in the mashed strawberries. Stir gently to ensure the strawberry mixture is evenly distributed throughout the custard base. This will give the ice cream its delightful pink color and fruity flavor.
Step 6: Churn the Ice Cream
- Now that the base is prepared, it’s time to churn the ice cream! Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes until the ice cream reaches a soft-serve consistency.
Step 7: Freeze and Serve
- After churning, transfer the soft ice cream to a container and place it in the freezer for at least 4 hours to firm up and develop the perfect texture. This step is essential for achieving that classic ice cream consistency.
- Once frozen, your strawberry vanilla bean ice cream is ready to serve! Scoop into bowls or cones, and enjoy the creamy, sweet, and refreshing flavors.
Tips for Perfect Strawberry Vanilla Bean Ice Cream
- Fresh Strawberries: For the best flavor, use fresh, in-season strawberries. Avoid frozen strawberries as they can water down the flavor of your ice cream.
- Vanilla Bean: Using a real vanilla bean makes a huge difference in the depth of flavor, but you can substitute with vanilla extract if necessary (use about 1 tablespoon). However, the vanilla bean truly elevates the taste.
- Chill Your Base: Make sure the custard base is completely cooled before folding in the strawberries. This prevents the ice cream from melting when mixed.
- Ice Cream Maker Tips: Follow your ice cream maker’s instructions carefully for best results. If you don’t have an ice cream maker, you can still make this ice cream by placing the mixture in a shallow dish and stirring it every 30 minutes as it freezes to break up ice crystals.
Nutritional Information (Per Serving)
- Calories: ~280
- Carbohydrates: ~28g
- Protein: ~4g
- Fat: ~18g
- Fiber: ~1g
- Sugar: ~23g
(Note: Nutritional information may vary depending on serving size and ingredients used.)
Why You’ll Love This Strawberry Vanilla Bean Ice Cream
This homemade Strawberry Vanilla Bean Ice Cream is the ultimate indulgence. The creamy custard base paired with the sweet, fresh strawberries creates a perfectly balanced dessert. The infusion of real vanilla bean seeds adds a luxurious, aromatic flavor that makes this ice cream stand out. Whether you enjoy it on its own or with a side of warm pie or cake, this ice cream is a classic treat that will never go out of style. Best of all, it’s made from scratch, so you can feel good about every scoop!
Conclusion
Making Strawberry Vanilla Bean Ice Cream at home is a rewarding and fun experience. With a few simple ingredients and some patience, you can create a deliciously rich and fruity dessert that rivals any store-bought option. Perfect for warm weather, special occasions, or simply satisfying your sweet tooth, this homemade ice cream will quickly become a favorite in your household. Don’t wait for summer—indulge in this creamy, strawberry-filled delight today!
