Silky custard. Real vanilla bean. Sweet strawberries.
Big flavor and nostalgic joy in every creamy scoop.
Ingredients
Custard Base:
1 vanilla bean, split & seeds scraped
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar (divided)
Pinch of salt
6 large egg yolks
1 tsp pure vanilla extract
Strawberry Mix-In:
1 cup fresh strawberries, diced
2 tbsp sugar
Directions
1. Macerate the Strawberries
Toss berries with 2 tbsp sugar. Let sit 30 minutes until juicy.
2. Heat Milk & Cream
In a saucepan, heat cream, milk, half the sugar, salt, and vanilla bean (both seeds & pod) to a gentle boil. Remove from heat.
3. Temper the Egg Yolks
Whisk yolks with remaining sugar. Slowly pour in hot milk mixture while whisking constantly.
4. Cook the Custard
Return to saucepan. Cook on low, stirring constantly until thickened (170–175°F). Should coat the back of a spoon.
5. Strain & Chill
Strain through a fine sieve. Stir in vanilla extract. Chill for at least 4 hours or overnight.
6. Churn It!
Remove vanilla pod. Churn custard in an ice cream maker. Add macerated strawberries during the last 5 minutes.
7. Freeze & Enjoy
Transfer to a container and freeze 2–4 hours until scoopable. Serve and enjoy!
Tips & Variations
Extra rich? Stir in ½ cup sweetened condensed milk before churning.
Smooth or chunky? Blend berries for a uniform texture.
No ice cream maker? Freeze in a shallow dish, stirring every 30 minutes for 2–3 hours.
Time & Yield
Prep: 15 mins
Chill: 4 hrs
Churn: 25 mins
Freeze: 2–4 hrs
Serves: 6–8
