Indulge in the sweet and creamy delight of homemade Strawberry Vanilla Bean Ice Cream. This delectable frozen treat combines the vibrant flavors of ripe strawberries with the aromatic essence of vanilla beans, creating a perfect harmony of taste and texture. Whether enjoyed on a hot summer day or as a decadent dessert after a meal, this recipe is sure to satisfy your cravings for a refreshing and luscious dessert.
Crafted with simple ingredients and a touch of love, this Strawberry Vanilla Bean Ice Cream recipe is a delightful way to elevate your culinary skills and impress your friends and family. With the natural sweetness of strawberries and the rich undertones of vanilla beans, each spoonful of this ice cream is a burst of flavor that will leave you craving for more. So, gather your ingredients, roll up your sleeves, and embark on a culinary journey to create a homemade ice cream that is as delicious as it is rewarding.
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 vanilla bean pod, split and seeds scraped
– 1 cup whole milk
– 2 cups heavy cream
– 3/4 cup granulated sugar
– 4 large egg yolks
– 1 teaspoon vanilla extract
Instructions:
1. In a saucepan, combine the milk, heavy cream, vanilla bean pod, and scraped seeds. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for about 30 minutes to infuse the flavors.
2. In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
3. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
4. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
5. Strain the custard through a fine-mesh sieve into a clean bowl. Discard the vanilla bean pod.
6. Puree the strawberries in a blender until smooth. Stir the strawberry puree and vanilla extract into the custard mixture.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.
8. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Transfer the churned ice cream to a container and freeze for an additional 2-3 hours until firm.
10. Serve the Strawberry Vanilla Bean Ice Cream scooped into bowls or cones, and enjoy the creamy, fruity goodness!
