This homemade Strawberry Vanilla Bean Ice Cream is the perfect balance of creamy vanilla bean richness and fresh, sweet strawberries. The custard-based ice cream ensures a silky texture, while the natural strawberry syrup gives it a delightful fruity twist. Whether for hot summer days or just a sweet craving, this ice cream is sure to be a hit!

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Ingredients

For the Ice Cream Base:

• 2 cups fresh strawberries, diced
• ½ cup granulated sugar (for the strawberries)
• 1 vanilla bean
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar (for the cream mixture)
• 4 large egg yolks
• 1 teaspoon vanilla extract

For the Strawberry Syrup (Optional for Garnish):

• 1 cup fresh strawberries, mashed
• ¼ cup granulated sugar
• 1 teaspoon lemon juice

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Preparation

Step 1: Prepare the Strawberries

1. Macreate the Berries: In a medium bowl, mix diced strawberries with ½ cup sugar.
2. Let Sit: Allow them to sit for 30 minutes to release their natural juices.
3. Mash the Strawberries: Gently mash with a fork or potato masher for a slightly chunky texture.

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Step 2: Infuse the Vanilla Cream

1. Split the Vanilla Bean: Using a sharp knife, split the vanilla bean lengthwise and scrape out the seeds.
2. Heat the Cream: In a saucepan, combine heavy cream, milk, vanilla bean seeds, and the pod.
3. Simmer & Steep: Heat over medium heat until it just starts to simmer. Remove from heat and let it steep for 15 minutes.
4. Discard Pod: Remove and discard the vanilla bean pod.

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Step 3: Make the Custard Base

1. Whisk Egg Yolks & Sugar: In a separate bowl, whisk together egg yolks and ¾ cup sugar until the mixture is pale yellow and slightly thickened.
2. Temper the Eggs: Gradually whisk in a small amount of the warm cream mixture to avoid cooking the eggs.
3. Combine & Cook: Slowly pour the tempered eggs back into the saucepan, stirring constantly.
4. Thicken the Custard: Cook over low heat, stirring continuously, until the mixture is thick enough to coat the back of a spoon (do not boil).
5. Cool the Mixture: Remove from heat, stir in vanilla extract, and let the custard cool to room temperature.

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Step 4: Combine with Strawberries

1. Fold the Mashed Strawberries: Once the custard has cooled, gently fold in the mashed strawberries and their juices until evenly mixed.

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Step 5: Churn the Ice Cream

1. Pour into an Ice Cream Maker: Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
2. Churn Until Thick: The ice cream is ready when it reaches a soft-serve consistency (about 20-25 minutes).

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Step 6: Freeze & Serve

1. Transfer & Freeze: Scoop the ice cream into an airtight container and freeze for at least 4 hours for a firmer texture.
2. Scoop & Enjoy: Serve in bowls or cones, garnished with fresh strawberries and a drizzle of strawberry syrup!

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Optional Step: Make the Strawberry Syrup 🍓

1. In a Small Saucepan, combine mashed strawberries, ¼ cup sugar, and lemon juice.
2. Simmer Over Low Heat until the mixture thickens slightly (about 5 minutes).
3. Strain for a Smooth Syrup (optional).
4. Cool Completely before drizzling over ice cream.

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Cooking Notes

• For Extra Strawberry Flavor: Blend half of the strawberries into a purée and leave the rest as chunks for texture.
• No Ice Cream Maker? Pour the mixture into a freezer-safe container, stir every 30 minutes for 3-4 hours to prevent ice crystals.
• Make It Dairy-Free: Use coconut milk and almond milk instead of dairy.

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Serving Suggestions

• With Fresh Berries: Top with extra diced strawberries for a fresh bite.
• Drizzled with Chocolate: A dark chocolate drizzle pairs beautifully with the creamy vanilla.
• On a Waffle: Serve a scoop over a crispy waffle or crepe for a decadent dessert.

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Tips

1. Use High-Quality Vanilla: Vanilla bean gives the best flavor, but pure vanilla extract works too!
2. Chill Before Churning: Let the custard chill for at least 2 hours before churning for the best texture.
3. Store Properly: Keep in an airtight container and press plastic wrap onto the surface to prevent ice crystals.

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Prep Time: 15 minutes

Cook Time: 15 minutes

Chilling/Freezing Time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 6-8

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Nutritional Information (Per Serving, Approximate)

• Calories: 280
• Protein: 5g
• Fat: 18g
• Sodium: 40mg
• Carbohydrates: 26g
• Sugar: 22g

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Conclusion

This Strawberry Vanilla Bean Ice Cream is creamy, fruity, and packed with real vanilla flavor. With its silky custard base, fresh strawberry mix-in, and optional homemade strawberry syrup, this dessert is a must-try for ice cream lovers!

Whether you’re making it for a summer treat, a special occasion, or just because, this homemade ice cream is sure to impress! 🍓🍦✨

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