Introduction
There’s something truly special about homemade ice cream, and this Strawberry Vanilla Bean Ice Cream is no exception. Combining the sweetness of fresh strawberries with the rich, aromatic flavor of real vanilla bean, this ice cream is an indulgent yet refreshing dessert perfect for warm summer days or special celebrations. The custard base ensures a silky texture, while the fresh strawberry mixture adds vibrant color and a burst of flavor in every bite. Whether you’re an ice cream lover or looking for a fun project to make with family, this recipe is sure to become a favorite.
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
Preparation:
Step 1: Prepare the Strawberry Mixture
In a medium saucepan, combine the sliced strawberries, 1/2 cup of the granulated sugar, and the seeds from the vanilla bean. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices, and the sugar dissolves completely. Remove the mixture from the heat and set aside to cool. You can mash the strawberries slightly for a chunkier texture or puree them for a smoother consistency.
Step 2: Heat the Cream and Milk
In a separate large saucepan, heat the heavy cream and whole milk over medium heat until the mixture reaches a simmer. Be careful not to let it boil. Once the edges start to bubble, remove the pan from the heat. This step helps infuse the cream with the vanilla bean’s flavor, creating a rich, aromatic base for the ice cream.
Step 3: Temper the Egg Yolks
In a medium bowl, whisk the egg yolks together with the remaining 1/2 cup of sugar until the mixture is pale and slightly thickened. To prevent the eggs from scrambling, slowly pour the hot cream mixture into the egg yolks in a thin stream, whisking constantly. This process, known as tempering, gradually raises the temperature of the yolks without cooking them.
Step 4: Cook the Custard
Once the cream has been fully incorporated into the yolks, return the entire mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be careful not to overcook, as the custard can curdle. Remove from heat once it thickens.
Step 5: Strain and Cool the Custard
To ensure a silky-smooth texture, strain the custard through a fine-mesh sieve into a clean bowl. This step removes any egg solids that may have formed during cooking. Allow the custard to cool to room temperature, then cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-4 hours, or until fully chilled.
Step 6: Churn the Ice Cream
Once the custard is cold, transfer it to your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes. During the last few minutes of churning, add the cooled strawberry mixture to the ice cream maker, allowing it to blend into the creamy custard. The strawberries should incorporate evenly, giving the ice cream a beautiful pink hue.
Step 7: Freeze Until Firm
After churning, transfer the soft ice cream to an airtight container. For a firmer consistency, freeze the ice cream for at least 2-3 hours before serving. This step allows the ice cream to set properly, making it easier to scoop.
COOKING NOTE: If you don’t have an ice cream maker, you can still make this ice cream by freezing the custard mixture in a shallow dish. Stir the mixture every 30 minutes for about 2 hours to break up any ice crystals and ensure a creamy texture.
Serving Suggestions:
Serve your Strawberry Vanilla Bean Ice Cream in waffle cones, bowls, or even as a topping for warm brownies or pies. For a special touch, garnish with fresh strawberry slices, mint leaves, or a drizzle of chocolate sauce. Pair this refreshing dessert with shortbread cookies for an elegant summer treat!
Tips:
- Vanilla Bean Substitute: If you don’t have a vanilla bean, you can substitute it with 1 tablespoon of high-quality vanilla extract. Add the vanilla extract during Step 5 when the custard is cooling.
- Make Ahead: The custard base can be prepared a day in advance and kept in the refrigerator until you’re ready to churn the ice cream.
- Richer Flavor: For an even richer ice cream, you can replace part of the whole milk with additional heavy cream.
- Strawberry Swirl: For a fun twist, reserve half of the strawberry mixture and swirl it into the ice cream after churning for pockets of intense strawberry flavor.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 8
Nutritional Information (per serving):
- Calories: 350
- Protein: 5g
- Fat: 24g
- Carbohydrates: 28g
- Sugar: 26g
- Sodium: 60mg
Conclusion
This Strawberry Vanilla Bean Ice Cream offers a delightful balance of rich, creamy custard and bright, fresh strawberry flavor. The use of a real vanilla bean elevates the ice cream, giving it a luxurious aroma and taste, while the sweet strawberries provide a refreshing, fruity contrast. Whether you’re enjoying it on a hot summer day or serving it as the perfect ending to a special meal, this ice cream is sure to impress both family and guests alike. It’s a homemade treat that you’ll come back to again and again!
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Strawberry Vanilla Bean Ice Cream: A Creamy and Refreshing Treat
- Total Time: 4 hours 40 minutes
Description
There’s something truly special about homemade ice cream, and this Strawberry Vanilla Bean Ice Cream is no exception. Combining the sweetness of fresh strawberries with the rich, aromatic flavor of real vanilla bean, this ice cream is an indulgent yet refreshing dessert perfect for warm summer days or special celebrations. The custard base ensures a silky texture, while the fresh strawberry mixture adds vibrant color and a burst of flavor in every bite. Whether you’re an ice cream lover or looking for a fun project to make with family, this recipe is sure to become a favorite.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
Instructions
Step 1: Prepare the Strawberry Mixture
In a medium saucepan, combine the sliced strawberries, 1/2 cup of the granulated sugar, and the seeds from the vanilla bean. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices, and the sugar dissolves completely. Remove the mixture from the heat and set aside to cool. You can mash the strawberries slightly for a chunkier texture or puree them for a smoother consistency.
Step 2: Heat the Cream and Milk
In a separate large saucepan, heat the heavy cream and whole milk over medium heat until the mixture reaches a simmer. Be careful not to let it boil. Once the edges start to bubble, remove the pan from the heat. This step helps infuse the cream with the vanilla bean’s flavor, creating a rich, aromatic base for the ice cream.
Step 3: Temper the Egg Yolks
In a medium bowl, whisk the egg yolks together with the remaining 1/2 cup of sugar until the mixture is pale and slightly thickened. To prevent the eggs from scrambling, slowly pour the hot cream mixture into the egg yolks in a thin stream, whisking constantly. This process, known as tempering, gradually raises the temperature of the yolks without cooking them.
Step 4: Cook the Custard
Once the cream has been fully incorporated into the yolks, return the entire mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be careful not to overcook, as the custard can curdle. Remove from heat once it thickens.
Step 5: Strain and Cool the Custard
To ensure a silky-smooth texture, strain the custard through a fine-mesh sieve into a clean bowl. This step removes any egg solids that may have formed during cooking. Allow the custard to cool to room temperature, then cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-4 hours, or until fully chilled.
Step 6: Churn the Ice Cream
Once the custard is cold, transfer it to your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes. During the last few minutes of churning, add the cooled strawberry mixture to the ice cream maker, allowing it to blend into the creamy custard. The strawberries should incorporate evenly, giving the ice cream a beautiful pink hue.
Step 7: Freeze Until Firm
After churning, transfer the soft ice cream to an airtight container. For a firmer consistency, freeze the ice cream for at least 2-3 hours before serving. This step allows the ice cream to set properly, making it easier to scoop.
Notes
COOKING NOTE: If you don’t have an ice cream maker, you can still make this ice cream by freezing the custard mixture in a shallow dish. Stir the mixture every 30 minutes for about 2 hours to break up any ice crystals and ensure a creamy texture.
Serving Suggestions:
Serve your Strawberry Vanilla Bean Ice Cream in waffle cones, bowls, or even as a topping for warm brownies or pies. For a special touch, garnish with fresh strawberry slices, mint leaves, or a drizzle of chocolate sauce. Pair this refreshing dessert with shortbread cookies for an elegant summer treat!
Tips:
- Vanilla Bean Substitute: If you don’t have a vanilla bean, you can substitute it with 1 tablespoon of high-quality vanilla extract. Add the vanilla extract during Step 5 when the custard is cooling.
- Make Ahead: The custard base can be prepared a day in advance and kept in the refrigerator until you’re ready to churn the ice cream.
- Richer Flavor: For an even richer ice cream, you can replace part of the whole milk with additional heavy cream.
- Strawberry Swirl: For a fun twist, reserve half of the strawberry mixture and swirl it into the ice cream after churning for pockets of intense strawberry flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 26g
- Sodium: 60mg
- Fat: 24g
- Carbohydrates: 28g
- Protein: 5g