Description
A rich and creamy homemade ice cream infused with fragrant vanilla bean and swirled with fresh, sweet strawberries — a classic frozen dessert perfect for summer days or any time you crave something refreshing and indulgent.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract
- 4 large egg yolks
- 1 1/2 cups fresh strawberries, hulled and chopped
- 2 tablespoons sugar (for strawberries)
- 1 teaspoon lemon juice
Instructions
- In a small saucepan, combine chopped strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the strawberries soften and release their juices. Mash lightly and let cool completely.
- In a medium saucepan, combine milk, half of the cream, sugar, and the vanilla bean seeds and pod (or extract). Heat over medium heat until the mixture is hot but not boiling.
- In a separate bowl, whisk egg yolks until smooth. Slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly to temper them.
- Gradually add the tempered yolks back into the saucepan, whisking constantly. Cook over low heat for 5–7 minutes, stirring until the mixture thickens enough to coat the back of a spoon.
- Remove from heat, discard the vanilla pod, and stir in the remaining cream. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to manufacturer’s instructions.
- During the last 2 minutes of churning, swirl in the cooled strawberry mixture.
- Transfer to an airtight container and freeze for at least 3 hours until firm.
- Serve scoops topped with extra strawberry sauce or fresh fruit if desired.
Notes
- For a stronger vanilla flavor, steep the vanilla bean in the milk mixture for 15 minutes before straining.
- Use frozen strawberries if fresh ones aren’t available — just thaw and drain before cooking.
- To make it egg-free, skip the yolks and use 2 teaspoons cornstarch to thicken the base.
- Store in the freezer for up to 2 weeks for best texture and flavor.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Churned
- Cuisine: American