Strawberry Vanilla Bean Ice Cream

Short Description
Strawberry Vanilla Bean Ice Cream is a luxurious homemade dessert that combines the rich flavor of vanilla bean with the freshness of ripe strawberries. This custard-based ice cream offers a creamy texture and a delightful balance of sweetness and tanginess, making it a perfect treat for warm days or special occasions.

Why You’ll Love This Recipe
Rich and Creamy Texture: The custard base, made with egg yolks, heavy cream, and whole milk, ensures a smooth and velvety ice cream.

Natural Flavors: Utilizing fresh strawberries and real vanilla bean provides an authentic and refreshing taste.

Homemade Delight: Crafting this ice cream at home allows for control over ingredients, ensuring a preservative-free dessert.

Versatile Serving Options: Enjoy it on its own, or pair it with cakes, pies, or fresh fruit for an enhanced dessert experience.

Impressive Presentation: The visible specks of vanilla bean and chunks of strawberry make for an appealing visual treat.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

4 large egg yolks

1 vanilla bean (split and scraped) or 1 tablespoon vanilla bean paste

1½ cups fresh strawberries, chopped
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Directions
Prepare the Custard Base:

In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar.

Add the scraped seeds and pod of the vanilla bean to the mixture.

Heat over medium heat until the mixture is just about to simmer. Remove from heat and let it steep for 15 minutes.

Whisk Egg Yolks:

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and thick.

Temper the Eggs:

Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.

Cook the Custard:

Return the combined mixture to the saucepan.

Cook over low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.

Strain and Chill:

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod.

Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
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Prepare Strawberries:

In a blender or food processor, puree the chopped strawberries until smooth.

Optionally, strain the puree to remove seeds for a smoother texture.

Combine and Churn:

Mix the strawberry puree into the chilled custard base.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze:

Transfer the churned ice cream into an airtight container.

Freeze for at least 4 hours or until firm.
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Servings and Timing
Servings: 8

Prep Time: 30 minutes

Cook Time: 15 minutes

Chill Time: 4 hours

Freeze Time: 4 hours

Total Time: 8 hours 45 minutes
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Variations
Berry Mix: Replace strawberries with a mix of berries like raspberries and blueberries for a mixed berry flavor.

Chocolate Swirl: Add melted chocolate or chocolate chips during the last few minutes of churning for a chocolate-strawberry combination.

Lemon Zest: Incorporate a teaspoon of lemon zest into the custard base for a citrusy twist.

Boozy Kick: Add a tablespoon of vodka or liqueur to the custard before churning to enhance flavor and texture.

Dairy-Free: Substitute dairy with coconut milk and cream for a vegan version.

Storage/Reheating
Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Serving: Allow the ice cream to sit at room temperature for 5-10 minutes before scooping to soften slightly.

Reheating: Not applicable for ice cream.

FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries can be used. Thaw them completely and drain any excess liquid before pureeing.

What if I don’t have an ice cream maker?
After preparing the custard and mixing in the strawberry puree, pour the mixture into a shallow container and freeze. Stir vigorously every 30 minutes for the first 2-3 hours to break up ice crystals.

Can I use vanilla extract instead of a vanilla bean?
Yes, substitute the vanilla bean with 1 tablespoon of pure vanilla extract. Add it after removing the custard from heat.

How can I prevent ice crystals in my homemade ice cream?
Ensure the custard base is thoroughly chilled before churning. Adding a small amount of alcohol, like vodka, can also help reduce ice crystal formation.

Is it necessary to strain the custard?
Straining removes any cooked egg bits and ensures a smoother texture. It’s recommended for the best results.

Can I reduce the sugar content?
Reducing sugar may affect the texture and freezing point of the ice cream. If you choose to reduce it, do so cautiously and be aware of potential changes in consistency.

How long does homemade ice cream last?
For optimal taste and texture, consume within 2 weeks. Over time, ice crystals may form, affecting quality.

Can I add mix-ins like nuts or chocolate chips?
Yes, add them during the last few minutes of churning to evenly distribute throughout the ice cream.

What’s the purpose of tempering the eggs?
Tempering gradually raises the temperature of the eggs, preventing them from curdling when added to the hot cream mixture.

Can I make this recipe dairy-free?
Yes, substitute the heavy cream and whole milk with coconut cream and almond milk, respectively. Note that this will alter the flavor and texture.

Conclusion
Crafting Strawberry Vanilla Bean Ice Cream at home is a rewarding endeavor that results in a rich, flavorful dessert free from artificial additives. The combination of creamy custard and fresh strawberries offers a delightful treat that can be customized to suit various preferences. Whether enjoyed on its own or as an accompaniment to other desserts, this ice cream is sure to impress.

Strawberry Vanilla Bean Ice Cream

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• Author: Douaa
• Total Time: 30 minutes
• Yield: 1 quart
• Diet: Vegetarian

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Description

Strawberry Vanilla Bean Ice Cream is a creamy, dreamy dessert bursting with real vanilla flavor and sweet, juicy strawberries. Made with a custard base and fresh ingredients, this homemade ice cream is the perfect summer treat or a delightful finish to any meal.

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Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 4 egg yolks

• 1 vanilla bean (split and scraped) or 1 tbsp vanilla bean paste

• 1 1/2 cups fresh strawberries, chopped

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Instructions

• Heat Base: In a saucepan, combine milk, cream, sugar, and vanilla bean seeds plus the pod. Heat until just simmering, then remove the pod.

• Temper Egg Yolks: Whisk egg yolks until pale. Slowly whisk in hot milk mixture to temper.

• Cook Custard: Return mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.

• Cool Completely: Remove from heat and refrigerate until thoroughly chilled.

• Add Strawberries: Fold in chopped strawberries.

• Freeze: Process in an ice cream maker according to manufacturer instructions, or freeze in a container, stirring every 30 minutes until firm and creamy.

Notes

• For smoother texture, purée strawberries before adding.

• Replace vanilla bean with extract if needed (use 1–2 tsp).

• Add a splash of lemon juice to the strawberries to brighten flavor.

• Prep Time: 20 minutes
• Cook Time: 10minutes
• Category: Dessert
• Method: Churned or No-Churn (manual stirring)
• Cuisine: American