Nothing beats the creamy, rich texture of homemade ice cream, especially when it’s made with fresh ingredients like ripe strawberries and fragrant vanilla beans. This strawberry vanilla bean ice cream is the perfect combination of nostalgia and elegance, with a smooth custard base enriched with natural flavors. The sweet, macerated strawberries complement the vanilla bean perfectly, creating a frozen treat that’s both indulgent and refreshing. Whether you’re looking to impress guests at a summer gathering or treat yourself on a warm day, this ice cream is sure to be a hit.
Making ice cream from scratch might seem like a daunting task, but it’s actually a rewarding and fun process. This recipe does require a bit of time and patience—there’s some chilling and churning involved—but the result is worth every minute. The balance of sweet strawberries and creamy vanilla creates an unforgettable flavor profile that’s perfect for any occasion!
📋 Ingredients
- 1 vanilla bean, split and seeds scraped
- 1 cup fresh strawberries, hulled and diced 🍓
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar (divided)
- 6 large egg yolks
- 2 tablespoons sugar (for strawberries)
- Pinch of salt
- 1 teaspoon pure vanilla extract
📝 Directions
1️⃣ Prepare the Strawberries:
Toss the diced strawberries with 2 tablespoons of sugar and let them sit for about 30 minutes to release their natural juices, turning them into a macerated mixture.
2️⃣ Heat the Dairy:
In a saucepan, combine heavy cream, whole milk, half of the sugar, salt, and the seeds from the vanilla bean pod (along with the pod itself). Heat the mixture over medium heat until it’s just about to boil, then remove it from the heat.
3️⃣ Temper the Egg Yolks:
In a separate bowl, whisk together the egg yolks and the remaining sugar until smooth. Gradually pour the hot milk mixture into the yolks while whisking constantly to avoid scrambling the eggs.
4️⃣ Cook the Custard:
Return the egg and milk mixture to the saucepan over low heat. Stir continuously with a wooden spoon until the custard thickens and coats the back of the spoon (around 170-175°F).
5️⃣ Chill the Custard:
Strain the custard through a fine-mesh sieve into a bowl to remove any solid bits. Stir in vanilla extract, cover, and refrigerate for at least 4 hours or overnight.
6️⃣ Churn the Ice Cream:
Once chilled, remove the vanilla bean pod and pour the custard into an ice cream maker. Churn according to the manufacturer’s instructions. In the last few minutes of churning, add the macerated strawberries.
7️⃣ Freeze & Serve:
Transfer the ice cream to an airtight container and freeze for 2-4 hours or until firm. Scoop and serve for a homemade delight!
💡 Tips & Variations
- Extra Creamy? Add ½ cup of sweetened condensed milk for an even richer texture.
- Chunky or Smooth? If you prefer a smoother flavor, blend the strawberries before adding them.
- No Ice Cream Maker? Simply freeze the mixture in a shallow dish, stirring every 30 minutes for a few hours to help break up any ice crystals.
🍽️ Dietary Considerations
This recipe contains dairy, so it’s not suitable for those with lactose intolerance or vegan diets. To make it dairy-free, substitute the heavy cream and milk with plant-based alternatives, and choose a dairy-free version of cream cheese if desired. If you are concerned about sugar, consider using a sugar substitute or reducing the amount of sugar added.
🍴 Servings:
6-8 servings
Sharing and Commenting is Caring
If you’ve made this strawberry vanilla bean ice cream, I’d love to hear about it! Leave a comment with your experience, or feel free to share your favorite variation. Your feedback helps others enjoy this homemade treat and inspires even more creative twists on the recipe!