Description
Creamy homemade strawberry vanilla bean ice cream whispers summer memories with its luscious blend of ripe berries and fragrant vanilla. Rich, silky scoops promise cool comfort that melts deliciously on warm afternoons, inviting refreshment with each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 2 cups fresh strawberries, hulled and chopped
- 2 cups (473 ml) heavy cream
- 1 cup (237 ml) whole milk
- 4 large egg yolks
Sweeteners:
- 3/4 cup (150 g) granulated sugar
Flavoring:
- 1 vanilla bean (or 2 teaspoons vanilla extract)
Instructions
- Macerate strawberries with sugar for 15 minutes, gently crushing them to release juices and enhance flavor.
- Split vanilla bean and scrape seeds into a saucepan with cream and milk. Warm the mixture over medium heat until it reaches a gentle simmer.
- Whisk egg yolks with remaining sugar in a separate bowl until pale and smooth.
- Gradually temper the egg mixture by slowly streaming the warm cream into the yolks, whisking constantly to prevent curdling.
- Transfer the combined liquid back to the saucepan, cooking over low heat while stirring continuously until the custard thickens enough to coat the back of a spoon, approximately 5-7 minutes.
- Strain the custard through a fine-mesh sieve to remove any potential lumps, ensuring a silky texture.
- Refrigerate the custard for 4 hours or overnight, allowing it to cool completely and develop deep flavors.
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s guidelines, typically 20-25 minutes.
- Gently incorporate the macerated strawberries into the freshly churned ice cream, creating a marbled effect.
- Transfer to a freezer-safe container and freeze for 2-3 hours until firm and scoopable.
Notes
- Allow strawberries to macerate in sugar to release natural sweetness and create more intense fruit flavor.
- Gently heat dairy ingredients to infuse vanilla bean’s rich, aromatic essence without scorching or curdling.
- Temper egg yolks carefully by slowly adding warm cream to prevent scrambling and ensure smooth, silky custard texture.
- Strain custard through fine-mesh sieve to remove any potential egg bits and create ultra-creamy, velvety ice cream base.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 210 mg