Homemade Strawberry Vanilla Bean Ice Cream Recipe

There’s nothing quite like the indulgent creaminess of homemade ice cream, especially when it’s packed with the fresh, sweet taste of strawberries and the warm, aromatic notes of real vanilla bean. Each spoonful is a perfect balance of rich dairy and bright fruit flavors, making it an irresistible treat for warm-weather days or special occasions.

this Recipe

I first made this strawberry vanilla bean ice cream during a summer road trip when we stopped at a local farm to pick our own strawberries. With an abundance of juicy berries and the heat calling for something cold and creamy, this recipe was born. Ever since, it has become a family favorite that never lasts long in the freezer.

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

Get ready to experience a scoop of pure bliss! This homemade strawberry vanilla bean ice cream is everything you could want in a frozen dessert.

First, the flavor is out of this world. Fresh strawberries provide natural sweetness and a slight tartness, while real vanilla bean adds depth and warmth that you just can’t get from extract alone.

It’s also surprisingly simple to make. With just a handful of wholesome ingredients and an ice cream maker, you can whip up a batch with minimal effort.

If you love creamy, smooth textures, this recipe is perfect for you. The custard base, made with egg yolks and heavy cream, ensures a luscious, melt-in-your-mouth consistency that rivals any gourmet ice cream shop.

Lastly, this is a fantastic make-ahead dessert. Prepare it a day in advance and have a ready-to-serve sweet treat waiting in your freezer for when the craving hits.

Ingredients Notes

The magic of this homemade ice cream lies in the quality of its ingredients. Let’s break down the key players that make this dessert shine.

Fresh strawberries are the star of the show. Be sure to use ripe, in-season berries for the best natural sweetness. Macerating them in a little sugar before blending helps intensify their flavor and draw out their juices.

Vanilla bean elevates this ice cream to another level. Using a real vanilla bean pod infuses the base with a rich, floral aroma and those signature black specks. If you don’t have a whole bean, high-quality vanilla bean paste is a great substitute.

Heavy cream and whole milk create the luxurious, creamy texture. The high fat content ensures a smooth consistency, while the milk balances it out so the ice cream isn’t too heavy.

Egg yolks are the secret to an ultra-rich custard base. They help thicken the mixture and contribute to the silky mouthfeel that makes homemade ice cream so special.

A touch of sugar is necessary to bring out the natural sweetness of the strawberries and balance the richness of the dairy. Feel free to adjust the amount slightly based on the ripeness of your berries.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making this ice cream is easier than you think. Let’s break it down step by step.

Start by preparing the strawberries. Hull and slice the berries, then toss them with a few tablespoons of sugar. Let them sit for about 30 minutes to release their juices. Once softened, blend them until smooth or leave some chunks if you prefer a more textured ice cream.

Meanwhile, prepare the custard base. In a saucepan over medium heat, warm the heavy cream, milk, sugar, and the scraped seeds of the vanilla bean. Stir gently and heat until steaming but not boiling.

In a separate bowl, whisk the egg yolks. To temper the eggs, slowly add a ladle of the warm cream mixture while whisking continuously. Repeat this process with another ladle to prevent curdling. Then, pour the tempered eggs back into the saucepan and cook on low heat, stirring constantly, until the mixture thickens slightly.

Once thickened, strain the custard through a fine-mesh sieve to remove any bits of cooked egg. Stir in the pureed strawberries and let the mixture cool to room temperature before refrigerating for at least 4 hours (or overnight for best results).

When the base is fully chilled, churn it in your ice cream maker according to the manufacturer’s instructions. The ice cream will be soft-serve consistency right out of the machine, so transfer it to an airtight container and freeze for at least 4 hours to firm up.

Storage Options

Homemade ice cream is best enjoyed fresh, but with proper storage, you can keep it delicious for up to two weeks.

Store your ice cream in an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface before sealing to prevent ice crystals from forming.

If your ice cream becomes too firm after a few days, let it sit at room temperature for 5-10 minutes before scooping for a perfect texture.

Variations and Substitutions

One of the best things about this recipe is how customizable it is! Here are a few fun ways to switch things up.

For a dairy-free version, substitute full-fat coconut milk for the heavy cream and almond or oat milk for the whole milk. It will still be incredibly creamy and flavorful.

Want to add some texture? Stir in chocolate chips, crushed graham crackers, or chopped nuts during the last few minutes of churning.

For an extra flavor boost, try adding a splash of balsamic vinegar to the strawberries before blending. It enhances their natural sweetness in a subtle but delicious way.

You can also swap the strawberries for other fruits like raspberries, peaches, or blackberries to create different variations of this ice cream.

Experiment with mix-ins and flavors to make this recipe truly your own. However you customize it, one thing’s for sure – this homemade strawberry vanilla bean ice cream will be a favorite in your dessert rotation!

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