Description
Delight in this luscious homemade Strawberry Vanilla Bean Ice Cream, featuring fresh strawberries blended into a creamy base infused with real vanilla bean. This recipe yields a smooth and rich frozen treat perfect for summer or any time you crave a fresh berry dessert.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh strawberries, chopped
- ¾ cup sugar
Cream Base
- 1 cup heavy cream
- 1 cup whole milk
- 1 vanilla bean, scraped
Instructions
- Blend the Strawberries: In a blender or food processor, combine the chopped strawberries and sugar. Blend until smooth to create a sweet strawberry puree.
- Mix the Cream Base: In a large mixing bowl, whisk together the heavy cream, whole milk, and the scraped vanilla bean seeds to infuse the base with natural vanilla flavor.
- Combine: Add the strawberry puree to the cream mixture and stir gently until fully incorporated, creating a uniform ice cream base.
- Chill: Cover the mixture and refrigerate for at least 2 hours or until it is thoroughly chilled, which helps improve the texture when churning.
- Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream thickens to a soft-serve consistency.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up fully before serving.
Notes
- For best results, use ripe, fresh strawberries for natural sweetness and vibrant flavor.
- If you don’t have a vanilla bean, you can substitute with 1 tablespoon of pure vanilla extract.
- Ensure the ice cream base is well chilled before churning to help achieve a smooth texture.
- This recipe requires an ice cream maker; if you don’t have one, consider using alternative freezing methods but expect a different texture.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly for easier serving.
