Description
This Strawberry Vanilla Bean Ice Cream is a dreamy combination of sweet, ripe strawberries and fragrant vanilla bean, creating a luxuriously creamy and refreshing frozen treat. Made with real fruit and pure vanilla, this homemade ice cream delivers a rich, velvety texture with bursts of strawberry goodness in every bite.
Origin
Inspired by classic French-style ice cream, this recipe uses a custard base for extra creaminess. The blend of fresh strawberries and real vanilla bean elevates this dessert to a gourmet level, perfect for summer days or anytime you crave something indulgent yet refreshing.
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- Pinch of salt
For the Strawberry Swirl:
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Instructions
1. Make the Strawberry Swirl:
- In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
- Cook for 5–7 minutes, stirring occasionally, until the strawberries break down into a thick sauce.
- Remove from heat and let cool completely.
2. Prepare the Ice Cream Base:
- In a saucepan, heat heavy cream, milk, and vanilla bean seeds (scrape from pod) over medium heat until it just starts to steam (do not boil).
- In a separate bowl, whisk together egg yolks, sugar, and salt until pale and smooth.
- Slowly pour ½ cup of the warm cream into the egg mixture, whisking constantly to temper the eggs.
- Gradually whisk the egg mixture back into the saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (170–175°F / 77–80°C).
- Remove from heat and strain through a fine sieve into a bowl.
3. Chill & Churn:
- Cover and refrigerate the custard base for at least 4 hours (or overnight).
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
4. Swirl & Freeze:
- Transfer half of the churned ice cream to a freezer-safe container, then drizzle with half of the strawberry sauce.
- Repeat with the remaining ice cream and sauce, swirling gently with a knife.
- Cover and freeze for at least 4 hours until firm.
Tips for Success
- For a smoother texture, blend the strawberry sauce before swirling it in.
- Use fresh, in-season strawberries for the best natural sweetness.
- No ice cream maker? Freeze the base in a shallow dish, stirring every 30 minutes for 3–4 hours.
- Let the ice cream sit for 5 minutes before scooping for the perfect creamy texture.
Recommendations
- Serve in waffle cones or alongside shortbread cookies.
- Pair with melted dark chocolate or fresh mint for extra flavor.
- Store in an airtight container for up to 2 weeks.
Nutrition (Per Serving, Approx.)
- Calories: 280
- Carbohydrates: 30g
- Protein: 4g
- Fat: 16g
- Sugar: 25g
- Fiber: 1g
This Strawberry Vanilla Bean Ice Cream is the perfect blend of sweet, creamy, and fruity, making every scoop a delightful moment of bliss! ✨
