🍓 Strawberry Vanilla Bean Ice Cream

Description

This homemade Strawberry Vanilla Bean Ice Cream is the perfect blend of fruity freshness and rich, creamy vanilla flavor. Sweet strawberries give it a natural pink hue, while real vanilla bean adds a luxurious depth. It’s a refreshing summer treat that tastes far better than store-bought.

🥣 Ingredients For Strawberry Vanilla Bean Ice Cream

• 2 cups fresh strawberries (hulled & chopped)

• ¾ cup granulated sugar (divided)

• 2 cups heavy cream

• 1 cup whole milk

• 1 vanilla bean (or 2 tsp vanilla extract)

• 4 large egg yolks

• Pinch of salt

👩‍🍳 Instructions

1. Prepare Strawberries

   • Toss strawberries with ¼ cup sugar and let sit for 20 minutes.

   • Blend or mash until smooth. Set aside.

2. Heat Base

   • In a saucepan, warm the milk, cream, half of the remaining sugar, and scraped vanilla bean seeds (plus pod).

   • Heat gently until steaming (do not boil).

3. Temper Egg Yolks

   • In a bowl, whisk egg yolks with the rest of the sugar and salt.

   • Slowly pour in warm milk mixture, whisking constantly.

4. Cook Custard

   • Return to saucepan and cook over low heat until mixture thickens slightly and coats the back of a spoon.

   • Remove from heat, discard vanilla pod, and let cool.

5. Chill

   • Refrigerate custard for at least 4 hours (or overnight).

6. Churn & Freeze

   • Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.

   • In the last 5 minutes, add the strawberry puree.

   • Freeze for 4–6 hours before serving.

📝 Notes

• Fresh strawberries make the flavor pop, but frozen ones can be used (thawed & drained).

• Using real vanilla bean makes it extra special, but extract works fine.

• If you don’t have an ice cream maker, pour the mixture into a container, freeze, and stir every 30 minutes until creamy.

💡 Tips

• Roast strawberries in the oven for deeper flavor.

• For a swirl effect, reserve a little strawberry puree and fold it in after churning.

• Add chocolate chips or crushed cookies for texture.

🍨 Servings

• Makes about 6 servings (1.5 quarts).

📊 Nutritional Info (per serving, approx.)

• Calories: 310

• Protein: 4g

• Fat: 20g

• Carbohydrates: 30g

• Fiber: 1g

• Sugars: 28g

🌿 Benefits

• Strawberries: Rich in vitamin C and antioxidants.

• Vanilla Bean: Adds natural aroma and flavor without artificial additives.

• Homemade: You control the ingredients—no preservatives or hidden sugars.

❓ Q/A for Recipe Name

Q: Can I use dairy alternatives?
A: Yes! Coconut cream + almond milk makes a delicious dairy-free version.

Q: How long does it last in the freezer?
A: Up to 2 weeks in an airtight container, though best within the first week.

Q: Can I make it less sweet?
A: Reduce sugar slightly, but note it also helps with creaminess.

Q: Can I skip eggs?
A: Yes—make a “Philadelphia-style” ice cream (no eggs), just heat cream, milk, sugar, and vanilla, chill, then churn with strawberry puree.