Description
Sweet summer memories melt into this homemade strawberry vanilla bean ice cream, blending ripe strawberries with rich Madagascar vanilla. Creamy smooth textures and pure fruit essence invite you to savor each cool, luxurious spoonful of pure dessert bliss.
Ingredients
Scale
Dairy and Base Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3 large egg yolks
Sweet and Flavor Enhancers:
- 3/4 cup granulated sugar
- 1 vanilla bean (or 2 teaspoons vanilla extract)
Fresh Fruit Ingredient:
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Combine cream, milk, and partial sugar in a saucepan, gently warming over medium heat while extracting rich vanilla essence by splitting and scraping the delicate bean pod.
- Whisk egg yolks with remaining sugar until the mixture transforms into a pale, luxurious cream with silky consistency.
- Temper the egg mixture by slowly introducing the heated cream, stirring continuously to prevent curdling and ensure smooth integration.
- Transfer the delicate custard back to the saucepan, cooking on low heat while stirring methodically until the mixture thickens and coats the back of a spoon.
- Carefully remove vanilla pod and allow the custard to cool completely to room temperature, creating a smooth base for the ice cream.
- Transform fresh strawberries into a vibrant puree, gently folding the fruity mixture into the cooled custard to distribute color and flavor evenly.
- Refrigerate the combined mixture for several hours, allowing the flavors to meld and the base to chill thoroughly.
- Churn the cold custard in an ice cream maker, following the specific equipment guidelines to achieve a creamy, aerated texture.
- Transfer the freshly churned ice cream to a freezer-safe container, allowing it to firm up and develop its final luxurious consistency before serving.
Notes
- Enhance flavor by steeping vanilla bean longer in warm cream mixture for deeper, richer vanilla notes.
- Choose ripe, peak-season strawberries to ensure maximum sweetness and vibrant fruit flavor in the ice cream.
- For a dairy-free version, substitute heavy cream and milk with coconut cream and almond milk, creating a luscious vegan alternative.
- Prevent ice crystals by adding a tablespoon of vodka or corn syrup to the custard base, which helps maintain a smoother, creamier texture during freezing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 150 mg