Homemade Strawberry Vanilla Bean Ice Cream Pure Creamy Bliss!

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A rich, creamy homemade ice cream bursting with fresh strawberries and real vanilla bean—perfect for summer days or sweet cravings.

Essential Ingredients and Tools for Perfect Strawberry Vanilla Bean Ice Cream

Ingredients:

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 vanilla bean (split and seeds scraped) or 2 teaspoons pure vanilla extract
  • 4 large egg yolks
  • A pinch of salt

For the Strawberry Swirl:

  • 1 1/2 cups fresh strawberries (hulled and chopped)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Tools:

  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Fine mesh strainer
  • Ice cream maker
  • Freezer-safe container

Step-by-Step Cooking Guide

  1. Prepare the Strawberry Swirl:
  • In a small saucepan over medium heat, cook the chopped strawberries, sugar, and lemon juice for 5-7 minutes until the strawberries soften and the mixture thickens slightly.
  • Remove from heat and let cool completely. Set aside.
  1. Make the Ice Cream Base:
  • In a medium saucepan, combine the heavy cream, whole milk, half of the sugar, and vanilla bean seeds (or extract). Heat over medium heat until it just begins to simmer (do not boil). Remove from heat.
  • In a mixing bowl, whisk together the egg yolks, remaining sugar, and a pinch of salt until pale and creamy.
  • Slowly temper the yolks by adding a ladle of the warm cream mixture while whisking continuously.
  • Gradually pour the yolk mixture back into the saucepan with the rest of the cream, stirring constantly.
  • Cook over low heat for about 5 minutes until the custard thickens enough to coat the back of a spoon. Do not boil.
  • Strain the mixture through a fine mesh strainer into a clean bowl and let it cool to room temperature. Then refrigerate for at least 2 hours (preferably overnight).
  1. Churn the Ice Cream:
  • Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until thick and creamy.
  1. Add the Strawberry Swirl:
  • In the last 2 minutes of churning, gently fold the strawberry mixture into the ice cream, creating swirls without fully mixing.
  1. Freeze to Set:
  • Transfer the ice cream to a freezer-safe container. Cover with plastic wrap or parchment paper to prevent ice crystals, and freeze for at least 4 hours or until firm.

FAQs About Strawberry Vanilla Bean Ice Cream

Can I use frozen strawberries? Yes, thaw them before cooking, and follow the same steps for the strawberry swirl.

How long does homemade ice cream last? It can be stored in an airtight container in the freezer for up to 2 weeks.

Can I make this without an ice cream maker? Yes! Pour the mixture into a container and freeze, stirring every 30 minutes for 3 hours to break up ice crystals.

Final Thoughts

Homemade strawberry vanilla bean ice cream is pure creamy bliss with every bite. The balance of fresh strawberry swirls and real vanilla flavor makes this a summer classic. Whether served in a cone, a bowl, or alongside your favorite dessert, this ice cream is sure to impress!