Savor the refreshing taste of summer with this Homemade Strawberry Vanilla Bean Ice Cream. This recipe combines the rich, creamy flavor of real vanilla bean with the bright, juicy sweetness of fresh strawberries. Perfect for warm days or as a delightful dessert any time of the year, this ice cream is both easy to make and incredibly satisfying.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1 pinch of salt
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Instructions
1. Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries with ½ cup of sugar. Stir until the strawberries are well coated, then cover the bowl and let the mixture sit at room temperature for about 30 minutes. This process, known as maceration, helps to draw out the juices from the strawberries, creating a sweet syrup. After 30 minutes, use a fork to mash the strawberries slightly, leaving some pieces whole for texture.
2. Make the Vanilla Ice Cream Base:
In a medium saucepan, combine the heavy cream, whole milk, and the seeds scraped from the vanilla bean. Add the vanilla bean pod to the mixture for extra flavor. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil. Remove from heat and let it steep for 15 minutes to allow the vanilla flavor to infuse the cream.
3. Whisk the Egg Yolks:
In a separate bowl, whisk together the egg yolks, the remaining ½ cup of sugar, and a pinch of salt until the mixture is pale and slightly thickened. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Cook the Ice Cream Base:
Pour the egg yolk and cream mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170°F or 77°C). Be careful not to let it boil, as this could cause the mixture to curdle. Once thickened, remove the saucepan from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids, including the vanilla bean pod. Let the mixture cool to room temperature.
5. Chill the Mixture:
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, or overnight, until it is completely chilled.
6. Churn the Ice Cream:
Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is almost done churning, add the macerated strawberries and their syrup. Continue churning until the strawberries are well incorporated into the ice cream.
7. Freeze the Ice Cream:
Transfer the ice cream to a freezer-safe container and cover it with a lid or plastic wrap. Freeze for at least 4 hours, or until the ice cream is firm. For the best texture, let the ice cream sit at room temperature for a few minutes before scooping.
Other Details
Prep Time: 20 minutes (plus chilling and freezing time) | Cooking Time: 10 minutes | Total Time: 30 minutes (plus chilling and freezing time)
Calorie Count per serving: 250 kcal | Serving Size: 6 servings
Serving and Storage Tips
Serving Tips
Presentation: Serve the Strawberry Vanilla Bean Ice Cream in chilled bowls or waffle cones. For an elegant touch, garnish with fresh strawberry slices, a sprig of mint, or a drizzle of strawberry syrup.
Accompaniments: This ice cream pairs beautifully with a variety of desserts, such as warm brownies, fruit crisps, or shortbread cookies. It also makes a delightful topping for classic desserts like apple pie or peach cobbler.
Temperature: For the creamiest texture, allow the ice cream to soften slightly at room temperature before serving. This will enhance the flavors and make scooping easier.
Storage Tips
Refrigeration: Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
Freezing: If you’re making a large batch, consider freezing the ice cream in smaller portions. This way, you can thaw only what you need, preserving the texture and flavor of the remaining ice cream.
Reheating: While ice cream isn’t typically reheated, if it becomes too hard in the freezer, allow it to sit at room temperature for 5-10 minutes before scooping. Avoid microwaving as it can melt unevenly.
Variations
1. Strawberry Cheesecake Ice Cream
Additions: Mix in ½ cup of crushed graham crackers and ½ cup of small cheesecake chunks during the last few minutes of churning for a decadent strawberry cheesecake flavor.
Serving Suggestion: Top with a drizzle of strawberry sauce and a dollop of whipped cream for an over-the-top dessert experience.
2. Chocolate-Covered Strawberry Ice Cream
Additions: Add ½ cup of mini chocolate chips or melted chocolate swirls during the last few minutes of churning. The chocolate adds a rich contrast to the sweet strawberries.
Serving Suggestion: Serve with a drizzle of hot fudge sauce and a sprinkle of crushed nuts for a classic sundae treat.
3. Strawberry Basil Ice Cream
Additions: Infuse the cream mixture with a handful of fresh basil leaves while it steeps. Remove the leaves before mixing the cream with the egg yolks. The basil adds a unique and refreshing twist to the traditional strawberry flavor.
Serving Suggestion: Pair with a slice of lemon pound cake or serve in a bowl garnished with a fresh basil leaf for a sophisticated dessert.
Frequently Asked Questions (FAQs)
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries if fresh ones are not available. Make sure to thaw them completely and drain any excess liquid before macerating them with sugar.
Can I make this ice cream without an ice cream maker?
Yes, you can make this ice cream without an ice cream maker. After chilling the mixture, pour it into a shallow, freezer-safe dish and freeze. Every 30 minutes, stir the mixture vigorously with a fork or whisk to break up ice crystals. Repeat this process until the ice cream is firm and creamy.
Can I substitute the vanilla bean with vanilla extract?
Yes, if you don’t have a vanilla bean, you can use 2 teaspoons of high-quality vanilla extract instead. While the flavor won’t be as intense, it will still be delicious.
This Strawberry Vanilla Bean Ice Cream is the perfect way to cool down on a warm day, with its luscious, creamy texture and the sweet, vibrant flavor of fresh strawberries. Whether you’re making it for a special occasion or just as a treat for yourself, this ice cream is sure to impress. Try one of the variations for a unique twist, or enjoy it just as it is—pure, simple, and utterly delicious.