Description
Discover the secret to making creamy, homemade Strawberry Vanilla Bean Ice Cream. Learn the steps to create this refreshing dessert that’s perfect for any occasion.
Ingredients
Scale
- 2 cup (480 ml) s cold heavy whipping cream
- 1 cup (240 ml) whole milk
- 1 vanilla bean, seeds scraped
- 5 large egg yolks
- 1 cup (240 ml) granulated sugar, divided
- 1/4 tsp (1 ml) coarse Kosher salt (if using table salt, use half the amount)
- 3/4 lb (340 g) strawberries, washed, hulled and roughly chopped
- 1 tbsp (15 ml) fruit juice, optional
Instructions
- In a pot, mix the cream, milk, vanilla seeds, egg yolks, sugar (keeping aside 2 tablespoons for later), and salt with a whisk.
- Warm the mixture on medium heat, continuously stirring, until it starts to steam and slightly bubble at the edges. Avoid bringing it to a boil.
- Take the custard off the heat and strain it through a fine sieve to eliminate any cooked egg bits. Cover it and place it in the fridge to cool completely, ideally overnight.
- In a separate bowl, mix the strawberries with the fruit juice and the reserved 2 tablespoons of sugar. Stir and let it sit until the sugar is fully dissolved. Then, place the mixture in a small food processor and pulse a few times until the strawberries are finely chopped, similar to a chunky salsa texture but not a smooth puree.
- Add the chilled custard to the ice cream maker and churn it following the manufacturer’s directions. Midway through the churning process, incorporate the strawberry mixture, ensuring all the liquid is included. Continue churning until the ice cream reaches a soft-serve consistency.
- Move the churned ice cream into containers with lids and freeze until it becomes firm enough to scoop, which should take at least 8-10 hours or overnight.
Notes
- Ensure the sugar is completely dissolved in the cream mixture before heating to avoid a grainy custardnStrain the custard through a fine sieve to eliminate any bits of cooked egg for a smooth basenMacerate strawberries with sugar and juice to boost sweetness and blend easily
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 20g
Keywords: creamy vanilla ice cream, homemade strawberry ice cream, vanilla bean custard, fresh strawberry mix, cold churned ice cream, creamy dessert recipe
