Strawberry Vanilla Bean Ice Cream is a delightful treat that combines fresh strawberries with creamy vanilla goodness. It’s a perfect way to cool off on a hot day, and making it at home is easier than you think!
why make this recipe
Making your own ice cream is not only fun, but you also get to choose the ingredients. This Strawberry Vanilla Bean Ice Cream is rich, creamy, and loaded with fresh flavors. It’s great for parties, family gatherings, or just a quiet evening at home. Plus, your loved ones will appreciate the effort
how to make Strawberry Vanilla Bean Ice Cream
Ingredients:
- 2 cups fresh strawberries, 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 tsp vanilla extract
Directions:
- Prepare the Strawberries: Mix the diced strawberries with 1/2 cup of sugar in a bowl. Let them sit for about 30 minutes to let their juices come out, then mash them gently with a fork.
- Infuse the Vanilla Cream: Cut the vanilla bean in half and scrape out the little seeds inside. In a saucepan, stir together the heavy cream, milk, vanilla bean seeds, and the whole pod. Heat this mixture until it simmers, then take it off the heat and let it steep for 15 minutes. Remember to take out the vanilla pod later!
- Make the Custard Base: In another bowl, whisk the egg yolks with the remaining 1/2 cup sugar until it’s pale yellow and a bit thick. Gradually add the warm cream mixture to the egg yolks while whisking. This keeps the eggs from cooking.
- Thicken the Mixture: Pour the custard back into the saucepan and cook on low heat. Stir constantly until it thickens enough to coat the back of a spoon. Be careful not to let it boil! After that, remove it from the heat and stir in the vanilla extract. Let this cool to room temperature.
- Combine with Strawberries: Fold the mashed strawberries and their juices into the cooled custard mixture. Stir gently until it is well combined.
- Churn the Ice Cream: Pour this mixture into your ice cream maker. Churn it according to the machine’s instructions until it reaches a soft-serve texture.
- Freeze and Serve: Finally, transfer the churned ice cream into a container and freeze it for at least 4 hours. When you’re ready, scoop and enjoy!
how to serve Strawberry Vanilla Bean Ice Cream
Serve the ice cream in bowls or cones. You can add some fresh strawberry slices or a drizzle of chocolate sauce on top for extra yumminess!
how to store Strawberry Vanilla Bean Ice Cream
Keep your ice cream stored in an airtight container in the freezer. It can last for a few weeks, but trust me, it won’t last that long once everyone gets a taste!
tips to make Strawberry Vanilla Bean Ice Cream
- For the best flavor, use ripe strawberries.
- Make sure the custard mixture cools completely before churning.
- If you don’t have an ice cream maker, you can place the mixture in a container and stir it every 30 minutes until it’s frozen.
variation
You can add different fruits like mango or peach, or even mix in some chocolate chips for a fun twist!
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can! Just make sure to thaw and mash them before folding them in.
2. What if I don’t have a vanilla bean?
You can replace it with 1 tablespoon of vanilla extract. Just add it to the cream mixture while heating.
3. How long does the ice cream take to freeze?
It usually takes about 4 hours to freeze completely. For the best texture, let it freeze overnight if possible.
Strawberry Vanilla Bean Ice Cream
Ingredients
- 2 cups fresh strawberries 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 tsp vanilla extract
Instructions
- Prepare the Strawberries: Mix the diced strawberries with 1/2 cup of sugar in a bowl. Let them sit for about 30 minutes to let their juices come out, then mash them gently with a fork.
- Infuse the Vanilla Cream: Cut the vanilla bean in half and scrape out the little seeds inside. In a saucepan, stir together the heavy cream, milk, vanilla bean seeds, and the whole pod. Heat this mixture until it simmers, then take it off the heat and let it steep for 15 minutes. Remember to take out the vanilla pod later!
- Make the Custard Base: In another bowl, whisk the egg yolks with the remaining 1/2 cup sugar until it’s pale yellow and a bit thick. Gradually add the warm cream mixture to the egg yolks while whisking. This keeps the eggs from cooking.
- Thicken the Mixture: Pour the custard back into the saucepan and cook on low heat. Stir constantly until it thickens enough to coat the back of a spoon. Be careful not to let it boil! After that, remove it from the heat and stir in the vanilla extract. Let this cool to room temperature.
- Combine with Strawberries: Fold the mashed strawberries and their juices into the cooled custard mixture. Stir gently until it is well combined.
- Churn the Ice Cream: Pour this mixture into your ice cream maker. Churn it according to the machine’s instructions until it reaches a soft-serve texture.
- Freeze and Serve: Finally, transfer the churned ice cream into a container and freeze it for at least 4 hours. When you're ready, scoop and enjoy!
- how to serve Strawberry Vanilla Bean Ice Cream
- Serve the ice cream in bowls or cones. You can add some fresh strawberry slices or a drizzle of chocolate sauce on top for extra yumminess!
Leave a Reply