Homemade Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss!

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There’s something magical about homemade ice cream—especially when it combines the fresh sweetness of strawberries with the warm, aromatic depth of vanilla bean. Unlike store-bought varieties, making your own ice cream lets you control the ingredients, ensuring a rich and natural flavor. This recipe is perfect for warm summer afternoons, family gatherings, or whenever you crave a scoop of something creamy and refreshing.

Strawberry ice cream has long been a favorite, but when paired with real vanilla bean, it takes on an elevated taste that’s both indulgent and comforting. Whether you serve it in a crispy waffle cone, alongside a slice of cake, or simply in a chilled bowl, this ice cream delivers a delightful experience with every spoonful. And the best part? No artificial flavors or preservatives—just pure, homemade goodness.

For a fun twist, consider adding a handful of chocolate chips or swirling in some homemade strawberry sauce before freezing. No matter how you serve it, this strawberry vanilla bean ice cream is sure to become a household favorite.

Servings: 6-8

Ingredients:

  • 2 cups heavy cream
  • 1 vanilla bean
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar (for the cream mixture)
  • ½ cup granulated sugar (for the strawberries)
  • 2 cups fresh strawberries, diced

Directions:

Prepare the Strawberries:

  1. In a bowl, combine diced strawberries with ½ cup of sugar.
  2. Let them sit for about 30 minutes to release their natural juices.
  3. Mash lightly with a fork and set aside.

Infuse the Vanilla Cream:

  1. Split the vanilla bean lengthwise and scrape out the seeds.
  2. In a saucepan, combine the heavy cream, milk, vanilla bean seeds, and the scraped pod.
  3. Heat over medium heat until it reaches a simmer, then remove from heat.
  4. Allow the mixture to steep for 15 minutes before discarding the vanilla pod.

Make the Custard Base:

  1. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar until pale and slightly thickened.
  2. Slowly incorporate the warm cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs.

Thicken the Mixture:

  1. Return the combined mixture to the saucepan and cook over low heat, stirring continuously.
  2. The mixture should thicken enough to coat the back of a spoon—avoid bringing it to a boil.
  3. Once thickened, remove from heat and stir in the vanilla extract.
  4. Allow it to cool to room temperature.

Combine and Churn:

  1. Gently fold in the mashed strawberries and their juices.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze and Serve:

  1. Transfer the churned ice cream to an airtight container.
  2. Freeze for at least 4 hours to achieve the perfect scoopable texture.
  3. Serve in bowls or cones and enjoy!

Sharing and Commenting is Caring:

Did you enjoy this homemade strawberry vanilla bean ice cream? We’d love to hear about your experience! Whether you added extra toppings, tried a unique twist, or just enjoyed it as-is, your feedback makes our community better. Share your thoughts in the comments, snap a picture of your creation, and spread the joy of homemade treats with friends and family!