Homemade Strawberry Vanilla Bean Ice Cream Recipe

There's something magical about the combination of sweet, juicy strawberries and the warm, floral notes of real vanilla bean. When churned into a creamy homemade ice cream, these flavors blend into a dreamy dessert that tastes like summer in every bite.

this Recipe

I first discovered this recipe when I was looking for a way to use up an abundance of fresh strawberries from a local farmer’s market haul. Since then, it has become a staple in our household, especially during warm-weather months. It's the perfect treat to cool down with after a long day in the sun.

Why You'll Love This Homemade Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with this luscious, homemade treat. It’s not just delicious – it’s the ultimate summer indulgence.

First, the flavor is unbeatable. Using fresh strawberries and real vanilla bean makes all the difference. The natural sweetness of ripe berries paired with the richness of vanilla creates an ice cream that's bursting with pure, authentic taste.

It’s also incredibly creamy and smooth. Thanks to a custard-style base made with egg yolks and heavy cream, this ice cream has a luxurious texture that store-bought versions just can’t match.

Best of all, it’s simple to make with just a handful of ingredients. While it does require some patience for chilling and churning, the hands-on time is minimal, making it a great weekend project.

Plus, this recipe is easy to customize. Want to add a swirl of chocolate or a handful of crushed cookies? Go for it! The possibilities are endless.

Ingredients Notes

The magic of this Homemade Strawberry Vanilla Bean Ice Cream lies in its carefully chosen ingredients. Each one plays an important role in achieving the perfect balance of flavor and texture.

Fresh strawberries are the star of this recipe. The key is to use ripe, in-season berries for the best natural sweetness. Macerating them in sugar helps release their juices and intensifies their flavor.

The vanilla bean adds an unmistakable depth of flavor. While vanilla extract works in a pinch, scraping the seeds from a whole vanilla bean pod infuses the ice cream with an aromatic warmth that pairs beautifully with the strawberries.

A combination of heavy cream and whole milk provides the ideal base. The heavy cream ensures richness, while the whole milk keeps it from becoming overly dense. If you prefer a lighter version, you can experiment with half-and-half, though the texture may be less creamy.

Egg yolks are essential for creating a custard-style ice cream. They contribute to the smooth, velvety consistency and prevent the ice cream from becoming icy once frozen.

Lastly, a small amount of sugar enhances the natural sweetness of the strawberries and balances the flavors without overpowering them.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making this delightful ice cream is easier than you think. Follow these steps to create a batch that’s rich, creamy, and bursting with fresh strawberry flavor.

Start by preparing the strawberries. Hull and chop them, then mix with a bit of sugar and let them sit for about 30 minutes. This process, called maceration, helps draw out their natural juices and enhances their sweetness.

Meanwhile, make the custard base. In a saucepan over medium heat, warm the milk, heavy cream, and the scraped vanilla bean seeds (along with the pod for extra flavor). Stir occasionally and bring it to just below a simmer.

In a separate bowl, whisk the egg yolks with sugar until they become pale and thick. Slowly temper the eggs by adding a small amount of the warm cream mixture while whisking continuously. This prevents the eggs from scrambling. Gradually add the rest of the cream mixture, stirring constantly.

Return the combined mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon. Be patient – this step is crucial for a silky smooth ice cream texture.

Once the custard is ready, strain it through a fine-mesh sieve to remove any cooked egg bits. Let it cool to room temperature before stirring in the macerated strawberries and their juices.

Chill the mixture in the refrigerator for at least 4 hours or overnight. Then, churn it in an ice cream maker according to the manufacturer’s instructions. After churning, transfer it to an airtight container and freeze for a few hours until firm.

Storage Options

Homemade ice cream is best enjoyed fresh, but you can store it in an airtight container in the freezer for up to two weeks. For the best texture, press a piece of plastic wrap directly onto the surface before sealing the container – this helps prevent ice crystals from forming.

If the ice cream becomes too firm after prolonged freezing, let it sit at room temperature for about 5-10 minutes before scooping.

Variations and Substitutions

This recipe is wonderfully versatile, allowing for plenty of creative twists.

For a dairy-free version, substitute coconut milk and coconut cream for the heavy cream and whole milk. It will add a subtle tropical note that complements the strawberries beautifully.

If you love a little crunch, fold in crushed graham crackers or chopped white chocolate just before transferring the ice cream to the freezer.

Want an extra tangy twist? Stir in a few tablespoons of sour cream or Greek yogurt with the strawberries for a hint of tartness that balances the sweetness.

For an elegant presentation, drizzle the finished ice cream with a homemade strawberry balsamic reduction for a gourmet touch.

No matter how you customize it, this Homemade Strawberry Vanilla Bean Ice Cream is bound to be a summer favorite. Enjoy every creamy, berry-filled spoonful!

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