Heavenly Strawberry Vanilla Bean Ice Cream Recipe Made Fresh

Crafting a delectable homemade strawberry vanilla bean ice cream sends my taste buds dancing with pure excitement.

Sweet summer berries mingle perfectly with fragrant vanilla pods in this dreamy dessert.

Creamy textures and vibrant flavors combine to create an irresistible treat that feels like a warm embrace.

Kitchen adventures often start with simple ingredients and end with spectacular results.

Fresh strawberries bring natural sweetness while vanilla beans add elegant complexity to each spoonful.

Homemade ice cream offers a delightful experience that store-bought versions can never match.

Dive into this recipe and let your culinary creativity shine!

Sweet Summer Treat: Homemade Strawberry Vanilla Bean Ice Cream

• Master Flavor Complexity: Combine rich vanilla bean with fresh strawberries for a gourmet dessert that elevates traditional ice cream with sophisticated, layered taste profiles.
• Customize with Ease: Adapt the recipe by adjusting sugar levels, experimenting with fruit variations, or adding complementary mix-ins like chocolate chips or nuts for personalized enjoyment.
• Create Restaurant-Quality Dessert: Craft a premium ice cream at home that rivals professional pastry chef creations, saving money while impressing family and friends with professional-level culinary skills.
• Celebrate Fresh Ingredients: Highlight seasonal strawberries and premium vanilla beans, transforming simple ingredients into an extraordinary dessert that captures pure, natural sweetness.

Ingredients for Strawberry Vanilla Bean Ice Cream

• Heavy Cream: The key ingredient that provides a rich and smooth texture to the ice cream.
• Whole Milk: Adds creaminess and helps create a balanced, smooth ice cream base.
• Granulated Sugar: Sweetens the ice cream and helps create a soft, scoopable texture.

• Vanilla Bean: Offers a deep, complex vanilla flavor with aromatic seeds that infuse the entire ice cream.
• Vanilla Extract: Provides an additional layer of pure vanilla flavor to complement the vanilla bean.
• Salt: Enhances and balances the overall sweetness of the ice cream.

• Egg Yolks: Creates a rich, custard-like base that ensures a creamy and smooth ice cream texture.
• Fresh Strawberries: Adds natural sweetness, vibrant color, and fresh fruity bursts throughout the ice cream.

How to Make Homemade Strawberry Vanilla Bean Ice Cream

Step 1: Toss Strawberries with Sweet Magic

Dice fresh strawberries and sprinkle with sugar. Let them sit and release their incredible juices for half an hour, creating a vibrant fruity base that will make your ice cream sing with flavor.

• Fresh strawberries
• Granulated sugar

Step 2: Create Creamy Vanilla Infusion

Combine cream, milk, and vanilla bean seeds in a saucepan. Gently heat the mixture, allowing the rich vanilla to bloom and spread its intoxicating aroma throughout the liquid.

• Heavy cream
• Whole milk
• Vanilla bean
• Salt

Step 3: Whip Up Golden Egg Mixture

Whisk egg yolks until they become smooth and pale. Slowly introduce the hot cream mixture, stirring constantly to create a silky smooth foundation for your ice cream.

• Egg yolks
• Remaining sugar

Step 4: Transform into Luxurious Custard

Cook the mixture over low heat, stirring carefully until it thickens enough to coat the back of a spoon. Watch for the perfect consistency that signals a perfect custard base.

Step 5: Chill and Develop Flavors

Strain the custard and add vanilla extract. Refrigerate for several hours, allowing the flavors to meld and intensify.

• Vanilla extract

Step 6: Churn into Frozen Delight

Use an ice cream maker to transform the chilled custard into a creamy treat. Fold in the macerated strawberries during the final moments of churning.

Step 7: Freeze to Perfection

Transfer the churned ice cream to a container and freeze until it reaches the ideal scoopable consistency.

Step 8: Scoop and Celebrate

Pull out your homemade strawberry vanilla bean ice cream and serve up pure joy in every delightful spoonful.

Pro Tips for Creamy Strawberry Vanilla Bean Ice Cream

• Choose ripe, sweet strawberries for the most intense flavor and natural sweetness in your ice cream.
• Strain the custard carefully to ensure a silky-smooth texture without any lumps or bits of cooked egg.
• Chill the custard thoroughly before churning to help the ice cream freeze faster and develop a creamier consistency.
• Add fresh strawberries just before serving for an extra burst of fruity freshness and vibrant color.
• Wrap the container tightly with plastic wrap to prevent ice crystals from forming and maintain the ice cream's creamy texture.

Variations on Strawberry Vanilla Bean Ice Cream

• Dairy-Free Dream: Replace heavy cream and milk with coconut milk and coconut cream for a rich, vegan-friendly alternative that maintains creamy texture.
• Tropical Berry Fusion: Swap strawberries with passion fruit or mango chunks to create an exotic tropical version with vibrant, unexpected flavor profile.
• Low-Sugar Berry Blast: Use stevia or monk fruit sweetener instead of granulated sugar, reducing overall calorie content while preserving the delicious ice cream experience.
• Protein Power Scoop: Incorporate a scoop of vanilla protein powder during custard preparation to transform the dessert into a protein-rich post-workout treat with added nutritional benefits.

Pairing Ideas for Ice Cream Treats

• Pair with Champagne Spritzer: Crisp, bubbly champagne beautifully complements the sweet, creamy strawberry vanilla ice cream, creating a luxurious and refreshing combination that elevates the dessert experience.
• Serve alongside Almond Shortbread Cookies: Buttery, crisp almond shortbread provides a delightful textural contrast to the smooth ice cream, while its nutty undertones enhance the vanilla and strawberry flavors.
• Match with Dark Chocolate Drizzle: Rich, slightly bitter dark chocolate creates a sophisticated counterpoint to the sweet, fruity ice cream, adding depth and complexity to each delightful spoonful.
• Garnish with Fresh Mint Leaves: Bright, aromatic mint leaves introduce a cool, refreshing element that cuts through the richness of the ice cream and adds a vibrant touch of color and flavor.

Storage Tips for Homemade Strawberry Ice Cream

• Transfer leftover ice cream to an airtight container with a tight-fitting lid. Cover the surface with plastic wrap to prevent ice crystals, then seal the container. Store in the coldest part of the freezer for up to 2 weeks.
• Press plastic wrap directly onto the ice cream's surface before closing the lid. This creates a barrier against air exposure, maintaining the creamy texture and preventing ice crystal formation.
• Remove the ice cream from the freezer 5-10 minutes before serving. Let it sit at room temperature to soften slightly, making scooping easier and restoring its smooth, creamy consistency.

FAQs

• Why do I need to macerate the strawberries?

Macerating helps release the strawberries’ natural sugars and juices, intensifying their flavor and creating a more vibrant fruit component in the ice cream.

• What does tempering egg yolks mean?

Tempering gradually introduces hot liquid to egg yolks while constantly whisking, which prevents the eggs from scrambling and creates a smooth, creamy custard base.

• How do I know when the custard is properly cooked?

The custard is ready when it thickens enough to coat the back of a wooden spoon and reaches a temperature between 170-175°F, which ensures a safe and creamy texture.

Homemade Strawberry Vanilla Bean Ice Cream Recipe

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4.6 from 23 reviews

• Total Time: 5 hours 45 minutes
• Yield: 6 1x

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Description

Creamy homemade strawberry vanilla bean ice cream whispers sweet summer memories of freshly picked berries. Rich, smooth, and irresistibly delightful, this dessert brings pure indulgence straight to your spoon with classic flavors that dance together perfectly.

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Ingredients

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Main Ingredients:

• 6 large egg yolks
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean

Sweeteners:

• 3/4 cup granulated sugar
• 2 tablespoons sugar (for strawberries)

Flavor Enhancers and Fruits:

• 1 teaspoon pure vanilla extract
• 1 cup fresh strawberries, hulled and diced
• 1 pinch of salt

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Instructions

1. Macerate diced strawberries with sugar for 30 minutes, allowing natural juices to develop and intensify sweetness.
2. Combine cream, milk, partial sugar, salt, and vanilla bean seeds in a saucepan. Heat until just reaching boiling point, then immediately remove from stove.
3. Whisk egg yolks with remaining sugar until smooth and pale, creating a creamy base.
4. Slowly stream hot cream mixture into egg yolks while continuously whisking to prevent curdling, creating a smooth custard foundation.
5. Return combined mixture to saucepan, cooking on low heat. Stir consistently until custard thickens and reaches 170-175°F, coating the back of a spoon with a silky layer.
6. Strain custard through fine-mesh sieve, incorporating vanilla extract. Remove vanilla bean pod and refrigerate mixture for minimum 4 hours, allowing flavors to meld and custard to chill completely.
7. Pour chilled custard into ice cream maker, churning according to manufacturer’s instructions. During final churning minutes, fold in macerated strawberries for even distribution.
8. Transfer freshly churned ice cream to airtight container, freezing for 2-4 hours until firm and scoopable.
9. Serve chilled, enjoying the rich, creamy texture and vibrant strawberry-vanilla flavor profile.

Notes

• Macerate strawberries longer for deeper flavor infusion, allowing natural sugars to intensify and create richer taste profile.
• Use freshly scraped vanilla bean for most authentic and robust vanilla flavor, avoiding artificial extracts.
• Strain custard meticulously through fine-mesh sieve to ensure ultra-smooth, silky ice cream texture without lumps.
• Chill custard completely before churning to guarantee optimal freezing consistency and prevent ice crystal formation.

• Prep Time: 45 minutes
• Cook Time: 5 hours
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 328 kcal
• Sugar: 27 g
• Sodium: 45 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 185 mg