Dreamy Homemade Strawberry Vanilla Bean Ice Cream Recipe

Crafting a delectable homemade strawberry vanilla bean ice cream brings pure summer magic right into your kitchen.

Sweet berries burst with natural brightness against creamy vanilla smooth backdrop.

Local strawberries work best when selecting ingredients for this dreamy dessert.

Seasonal fruit ensures maximum flavor and natural sweetness throughout each delightful scoop.

Minimal ingredients combine to create an incredible frozen treat that feels luxurious yet simple.

Blending fresh strawberries with rich vanilla beans produces an elegant dessert anyone can master.

You’ll fall in love with this effortless recipe that transforms basic ingredients into something extraordinary.

Ingredients to Make Strawberry Vanilla Bean Ice Cream

• Heavy Cream: Rich and creamy ingredient that provides the smooth texture of the ice cream.
• Whole Milk: Adds lightness and helps create a balanced dairy foundation.
• Egg Yolks: Creates a rich, custard-like base and helps prevent ice crystal formation.

• Granulated Sugar: Provides sweetness and helps create a smooth, soft ice cream texture.
• Vanilla Bean Seeds: Adds deep, complex vanilla flavor and beautiful specks throughout the ice cream.

• Fresh Strawberries: Delivers natural sweetness and vibrant fruity flavor to the ice cream.

How to Craft Strawberry Vanilla Bean Ice Cream

Step 1: Infuse Creamy Base

Combine heavy cream, milk, sugar, and scraped vanilla bean seeds in a saucepan. Warm the mixture over medium heat, stirring gently until sugar dissolves and ingredients meld together.

Avoid boiling the liquid to prevent scorching.

Step 2: Prepare Egg Mixture

Whisk egg yolks in a separate bowl until smooth and pale.

Slowly drizzle a small amount of warm cream mixture into the yolks, whisking constantly to prevent curdling. This technique, called tempering, helps bring the egg yolks to temperature smoothly.

Step 3: Create Custard Base

Pour the tempered egg mixture back into the saucepan. Stir continuously over medium heat until the mixture thickens and coats the back of a spoon.

This process typically takes about 5 minutes. Watch carefully to avoid overcooking.

Step 4: Strain and Cool Mixture

Remove the custard from heat and strain through a fine-mesh sieve to eliminate any potential lumps or solid vanilla bean pieces. Transfer to a clean bowl and let the mixture cool completely at room temperature.

Step 5: Incorporate Strawberry Goodness

Fold mashed strawberries into the cooled custard base. Mix thoroughly to distribute the fruit evenly throughout the mixture, creating a beautiful swirled effect.

Step 6: Chill Thoroughly

Refrigerate the strawberry-vanilla mixture for at least 4 hours or overnight. This resting period allows flavors to develop and the base to become properly chilled for churning.

Step 7: Churn to Perfection

Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions, typically 20-25 minutes, until the texture becomes creamy and starts to thicken.

Step 8: Freeze and Serve

Transfer the freshly churned ice cream to a freezer-safe container. Smooth the top with a spatula and freeze for at least 2 hours to achieve the ideal scooping consistency.

Serve and enjoy your homemade strawberry vanilla bean ice cream!

Tips to Nail Strawberry Vanilla Bean Ice Cream

• Ensure the cream mixture is warm, not boiling, to prevent curdling and maintain a smooth texture.
• Temper egg yolks carefully by gradually adding hot cream to avoid scrambling the eggs.
• Use fresh, ripe strawberries for the most intense and natural flavor in the ice cream.
• Chill the mixture thoroughly before churning to help achieve a creamier, more consistent consistency.
• For a dairy-free version, substitute coconut milk and cream for the heavy cream and milk.

Flavor Options for Strawberry Vanilla Bean Ice Cream

• Vegan Berry Cream: Replace heavy cream and milk with coconut milk, use cornstarch instead of egg yolks, and swap sugar with maple syrup for a plant-based version.
• Dairy-Free Strawberry Sorbet: Eliminate dairy entirely by using pureed strawberries, water, and agave nectar, creating a refreshing fruit-based frozen dessert.
• Low-Sugar Strawberry Frozen Yogurt: Substitute sugar with stevia or monk fruit sweetener, and blend in Greek yogurt for a protein-rich, lower-calorie alternative.
• No-Churn Strawberry Ice Cream: Skip the ice cream maker by whipping heavy cream, condensed milk, and strawberry puree, then freezing directly in a container for an easy method.

Suggested Pairings with Strawberry Vanilla Bean Ice Cream

• Summer Sunset Sundae: Layer scoops of strawberry vanilla bean ice cream in a tall glass, drizzle with fresh strawberry sauce, and top with a sprinkle of crushed shortbread cookies for a delightful dessert experience.
• Romantic Date Night Treat: Serve two heart-shaped scoops on a beautiful plate, garnish with fresh mint leaves and dark chocolate shavings, creating an elegant and intimate dessert perfect for special moments.
• Breakfast Indulgence Parfait: Create a breakfast-inspired parfait by alternating layers of ice cream with granola, fresh strawberry slices, and a dollop of Greek yogurt for a luxurious morning treat that feels both decadent and light.

Storage Guidelines for Strawberry Vanilla Bean Ice Cream

• Store homemade strawberry vanilla bean ice cream in an airtight container with a tight-fitting lid to prevent freezer burn and maintain optimal flavor.
• Place plastic wrap directly on the surface of the ice cream before sealing the container to minimize ice crystal formation.
• Keep the ice cream in the coldest part of the freezer, typically the back, away from the door to maintain consistent temperature.
• Consume within 1-2 weeks for the best taste and texture.

FAQs

• Why use vanilla bean seeds instead of vanilla extract?

Vanilla bean seeds provide a richer, more intense flavor and create beautiful specks throughout the ice cream, offering a more authentic and gourmet taste compared to liquid extract.

• Can I make this recipe without an ice cream maker?

While an ice cream maker helps create a smoother texture, you can use the no-churn method by whipping heavy cream and condensed milk together, then folding in strawberries and freezing, though the texture will be slightly different.

• How do I know when the custard base is thick enough?

The custard is ready when it coats the back of a spoon and you can draw a line with your finger that holds its shape without the mixture running back together immediately.

Homemade Strawberry Vanilla Bean Ice Cream

• Craft a Luxurious Dessert: Create a restaurant-quality ice cream that impresses guests with its rich, creamy texture and sophisticated vanilla-strawberry combination.
• Master Gourmet Techniques: Learn professional culinary skills like tempering eggs and infusing vanilla bean, which elevate your home cooking expertise and confidence.
• Perfect for Special Celebrations: Ideal for summer gatherings, birthdays, anniversaries, or as a delightful homemade dessert that shows personal care and creativity.
• Customize with Ease: Modify the recipe by experimenting with different fruit mix-ins or adjusting sweetness levels, making it a versatile and personal treat for any palate.

Creamy Homemade Strawberry Vanilla Bean Ice Cream Recipe

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4.6 from 34 reviews

• Total Time: 6 hours 30 minutes
• Yield: 6 1x

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Description

Homemade strawberry vanilla bean ice cream brings together luscious summer berries and creamy Madagascar vanilla in a luxurious dessert. Smooth, rich scoops will transport dessert enthusiasts directly to culinary bliss.

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Ingredients

Scale 1x2x3x

Dairy:

• 2 cups (473 ml) heavy cream
• 1 cup (237 ml) whole milk
• 4 large egg yolks

Sweeteners:

• 3/4 cup (150 g) granulated sugar

Fruits and Flavoring:

• 1 1/2 cups (225 g) fresh strawberries, hulled and mashed
• 1 vanilla bean (seeds scraped) or 2 teaspoons vanilla extract

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Instructions

1. Infuse heavy cream, milk, sugar, and vanilla bean seeds in a saucepan over medium heat until steamy and fragrant, avoiding boiling.
2. Whisk egg yolks in a separate bowl, then gradually incorporate a small portion of the warm cream mixture to gently raise the temperature and prevent curdling.
3. Return the tempered yolks to the saucepan, stirring consistently until the custard develops a silky, slightly thickened consistency, approximately 5 minutes.
4. Strain the custard through a fine-mesh sieve to eliminate any potential lumps or solids, ensuring a smooth texture.
5. Allow the custard to cool completely at room temperature, stirring occasionally to prevent skin formation.
6. Fold in freshly mashed strawberries, distributing them evenly throughout the creamy base.
7. Refrigerate the mixture for a minimum of 4 hours or overnight to enhance flavor development and chill thoroughly.
8. Process the chilled mixture in an ice cream maker according to manufacturer’s guidelines, typically 20-25 minutes.
9. Transfer the churned ice cream to a freezer-safe container, smoothing the surface, and freeze for 2-3 hours until firm but scoopable.

Notes

• Enhance the vanilla flavor by using fresh vanilla bean pods, which provide a richer, more complex taste compared to extract.
• For a smoother texture, strain the custard mixture twice to ensure no egg lumps remain and create a silky-smooth ice cream base.
• Consider using macerated strawberries by sprinkling sugar over them 30 minutes before mixing to intensify their natural sweetness and release more juices.
• Make this recipe dairy-free by substituting heavy cream and milk with coconut cream and almond milk, creating a delightful vegan alternative that maintains a creamy consistency.

• Prep Time: 30 minutes
• Cook Time: 6 hours
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 29 g
• Sodium: 65 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 195 mg