Strawberry Vanilla Bean Ice Cream

Description:

Strawberry Vanilla Bean Ice Cream combines the rich, creamy essence of real vanilla beans with the refreshing sweetness of ripe strawberries. This homemade delight is a perfect summer treat, boasting a balance of fruity and creamy flavors in every bite.

Origin:

This classic dessert brings together timeless flavors loved worldwide. The addition of real vanilla bean elevates the ice cream, making it a luxurious yet comforting indulgence.

Ingredients:

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• 3/4 cup (150g) granulated sugar
• 1 vanilla bean (or 1 tablespoon pure vanilla extract)
• 4 large egg yolks

For the Strawberry Swirl:

• 2 cups (300g) fresh strawberries, hulled and chopped
• 1/4 cup (50g) granulated sugar
• 1 teaspoon lemon juice

Optional Additions:

• Crushed graham crackers or shortbread cookies for added texture
• Fresh strawberry slices for garnish

Instructions:

Prepare the Vanilla Ice Cream Base:

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the mixture. Heat over medium heat until steaming, but do not let it boil.
2. In a separate bowl, whisk the egg yolks. Gradually pour in a small amount of the hot cream mixture, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over low heat until the mixture thickens enough to coat the back of a spoon (around 170-175°F or 77-80°C).
4. Remove from heat, discard the vanilla pod, and let the mixture cool completely. Cover and refrigerate for at least 4 hours or overnight.

Prepare the Strawberry Swirl:

5. In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10 minutes.
6. Allow the strawberry compote to cool completely. Refrigerate until ready to use.

Churn the Ice Cream:

7. Pour the chilled vanilla custard into an ice cream maker and churn according to the manufacturer’s instructions. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container.
8. Gently swirl the strawberry compote into the ice cream using a spatula, creating ribbons of strawberry without fully mixing.

Freeze and Serve:

9. Cover the container and freeze for 4-6 hours, or until firm. Scoop and serve with optional garnishes.

Tips for Success:

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• Chill all components thoroughly before churning for a smoother texture.
• Avoid overmixing the strawberry swirl to maintain the visual contrast and flavor pockets.

Recommendations:

• Serve in waffle cones, bowls, or as an accompaniment to cakes and pies.
• Add a drizzle of balsamic glaze for a sophisticated twist.

Nutrition (per serving, approximate for 8 servings):

• Calories: ~250
• Protein: 4g
• Fat: 16g
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 23g
• Sodium: 50mg

Strawberry Vanilla Bean Ice Cream is a refreshing and indulgent dessert that brings a taste of summer to any occasion. ✨