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There's something truly special about homemade ice cream that store-bought varieties simply can't replicate. The rich, creamy texture, the ability to customize flavors to your heart's content, and the joy of sharing a frozen treat made from scratch makes homemade ice cream a beloved favorite among dessert enthusiasts. In this recipe, we’re spotlighting a timeless classic: Strawberry Vanilla Bean Ice Cream.

Strawberry Vanilla Bean Ice Cream

Create delicious memories with homemade Strawberry Vanilla Bean Ice Cream! This recipe showcases fresh strawberries and real vanilla bean for a creamy, flavorful treat that's perfect for summer gatherings. Discover the importance of quality ingredients, from ripe strawberries to the rich custard base made with egg yolks. Enjoy this delightful dessert in various ways, from cones to elegant dessert bowls. Get ready to wow your family and friends! #IceCreamRecipe #Homemade #SummerDesserts #StrawberryVanilla #DeliciousTreats #DessertLover
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/2 cup granulated sugar, divided

1 teaspoon lemon juice

2 cups heavy cream

1 cup whole milk

1 tablespoon vanilla bean paste (or 1 vanilla bean, split and scraped)

1/2 teaspoon sea salt

4 large egg yolks

Instructions
 

In a medium bowl, combine the sliced strawberries, 1/4 cup of the granulated sugar, and lemon juice. Toss gently and let sit for about 30 minutes until the strawberries macerate and release their juices.

    In a saucepan over medium heat, combine the heavy cream, whole milk, the remaining 1/4 cup of sugar, and the vanilla bean paste (or the seeds from the split bean). Heat until the mixture is hot but not boiling, stirring occasionally.

      In a separate bowl, whisk the egg yolks until they become pale in color. Gradually temper the egg yolks by adding a few tablespoons of the hot cream mixture while whisking continuously.

        Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Continue to cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spatula (around 5-7 minutes). Do not let it boil.

          Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the sea salt.

            Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.

              Once the custard is chilled, blend the macerated strawberries with their juices until smooth, leaving some chunks if desired.

                Pour the chilled custard into an ice cream maker according to the manufacturer’s instructions. After 10 minutes, add the blended strawberries and continue to churn until the ice cream reaches a soft-serve consistency (often about 20-25 minutes total).

                  Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.

                    Serve in bowls or cones, optionally garnished with fresh strawberry slices, and enjoy the creamy, fruity delight!

                      Prep Time: 30 minutes | Total Time: 8 hours (includes chilling) | Servings: 6-8