🍓 Homemade Strawberry Vanilla Bean Ice Cream Pure Creamy Bliss
Ingredients
- 1 vanilla bean, split & seeds scraped
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar divided
- Pinch of salt
- 6 large egg yolks
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, hulled & diced
- 2 tbsp sugar for strawberries
Directions
- Prepare the Strawberries:
Toss diced strawberries with 2 tbsp sugar and let sit for 30 minutes to release their natural juices. - Heat the Milk & Cream:
In a saucepan over medium heat, combine heavy cream, whole milk, half of the sugar, salt, and vanilla bean seeds including the pod. Bring just to a gentle boil, then remove from heat. - Temper the Egg Yolks:
In a separate bowl, whisk together egg yolks and remaining sugar until smooth. Gradually pour the hot milk mixture into the yolks, whisking constantly to prevent scrambling. - Cook the Custard:
Return the custard mixture to the saucepan over low heat. Stir constantly with a wooden spoon until it thickens enough to coat the back of the spoon 170-175F on a thermometer. - Chill the Custard:
Remove from heat and strain through a fine-mesh sieve into a bowl. Stir in vanilla extract, cover, and refrigerate for at least 4 hours or overnight. - Churn the Ice Cream:
Remove vanilla bean pod and pour the chilled custard into an ice cream maker, churning according to the manufacturers instructions. In the last few minutes of churning, add macerated strawberries. - Freeze & Serve:
Transfer to an airtight container and freeze for 2-4 hours until firm. Scoop, serve, and enjoy this heavenly homemade delight!
Tips & Variations:
- Extra Creamy? Add ½ cup sweetened condensed milk for a richer texture.
- Chunky or Smooth? Blend the strawberries before adding for a fully infused flavor!
- No Ice Cream Maker? Freeze the mixture in a shallow dish, stirring every 30 minutes for a few hours.
Prep Time: 15 min | Cooking Time: 25 min | Total Time: 6 hrs 25 min | Servings: 6-8″
