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.
Ingredients
Scale
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
Instructions
- Infuse heavy cream, milk, sugar, and vanilla bean seeds in a saucepan over medium heat until steamy and fragrant, avoiding boiling.
- 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.
- Return the tempered yolks to the saucepan, stirring consistently until the custard develops a silky, slightly thickened consistency, approximately 5 minutes.
- Strain the custard through a fine-mesh sieve to eliminate any potential lumps or solids, ensuring a smooth texture.
- Allow the custard to cool completely at room temperature, stirring occasionally to prevent skin formation.
- Fold in freshly mashed strawberries, distributing them evenly throughout the creamy base.
- Refrigerate the mixture for a minimum of 4 hours or overnight to enhance flavor development and chill thoroughly.
- Process the chilled mixture in an ice cream maker according to manufacturer’s guidelines, typically 20-25 minutes.
- 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