Homemade Strawberry Vanilla Bean Ice Cream Recipe

There’s nothing quite like the sweet, creamy taste of homemade strawberry vanilla bean ice cream. With its rich vanilla aroma and bursts of fresh, juicy strawberries, this dessert is the perfect way to cool down on a warm day.

I first started making my own ice cream when I got tired of store-bought versions that lacked real fruit flavor. After experimenting with different methods, I found that using real vanilla bean and fresh strawberries made all the difference. Now, this recipe is a family favorite and a must-have during summer.

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

Get ready to fall in love with your new favorite homemade treat. This strawberry vanilla bean ice cream is packed with real, natural flavors that elevate it far beyond anything store-bought.

First, the combination of real vanilla bean and fresh strawberries creates an incredibly rich and authentic taste. You’ll notice the difference in every spoonful.

It’s also surprisingly simple to make. You don’t need an ice cream machine—just a few basic ingredients and some patience while it freezes.

This recipe is also completely customizable. Prefer a smoother texture? Blend the strawberries before adding them to the mixture. Want a chunkier, fruit-packed bite? Leave some larger strawberry pieces for extra bursts of flavor.

And if you’re looking for a healthier alternative to store-bought ice creams packed with preservatives, this is it. You control the ingredients, ensuring a fresher, cleaner dessert.

Ingredients Notes

The magic of this ice cream lies in its carefully chosen, high-quality ingredients. Each component plays a key role in the final texture and flavor.

Heavy Cream and Whole Milk create the perfect creamy base. The high-fat content in heavy cream ensures a smooth, luscious texture, while whole milk balances it out without making the ice cream overly heavy.

Fresh Strawberries bring natural sweetness and a pop of vibrant flavor. Be sure to use ripe, in-season strawberries for the best results. If your berries are on the tart side, you can adjust the sugar slightly.

Vanilla Bean is the star of the show. While vanilla extract works in a pinch, scraping out a real vanilla bean pod gives the ice cream an unmatched depth of flavor and those signature tiny black specks.

Granulated Sugar sweetens the ice cream just enough without overpowering the natural fruit and vanilla flavors. If you prefer, you can substitute honey or maple syrup for a more natural option.

Egg Yolks help create a custard-like texture, making the ice cream richer and creamier. They also help prevent the formation of ice crystals, giving you that ultra-smooth consistency.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making this ice cream is easier than you think. With a little patience, you’ll be rewarded with a homemade treat that’s far superior to anything from the store.

Start by preparing the strawberries. Wash, hull, and chop them into small pieces. Sprinkle them with a bit of sugar and let them sit for about 15 minutes. This process, called maceration, helps draw out the natural juices and intensifies the berry flavor.

In a saucepan, combine heavy cream, whole milk, and the scraped vanilla bean seeds (along with the pod itself for extra infusion). Heat over medium heat until it’s warm but not boiling. Remove from heat and let it sit for about 10 minutes so the vanilla can fully infuse.

While the milk mixture is infusing, whisk egg yolks and sugar together in a bowl until they become pale and slightly thickened. Slowly pour a small amount of the warm milk into the yolk mixture, whisking constantly to temper the eggs and prevent scrambling.

Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be careful not to overheat, or the eggs will scramble.

Strain the custard through a fine-mesh sieve to remove any lumps and the vanilla pod. Stir in the prepared strawberries and let the mixture cool completely in the refrigerator for at least 4 hours or overnight.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container, stir every 30 minutes for the first 2-3 hours, and then let it freeze completely.

After about 4-6 hours in the freezer, your ice cream will be perfectly scoopable and ready to enjoy.

Storage Options

Homemade ice cream should be stored properly to maintain its fresh, creamy texture. Use an airtight, freezer-safe container to prevent ice crystals from forming. Press a piece of plastic wrap directly onto the surface before sealing the container to minimize air exposure.

This ice cream keeps well in the freezer for up to two weeks. While it’s still safe to eat beyond that, the texture may become icier over time.

If the ice cream hardens too much, let it sit at room temperature for 5-10 minutes before scooping to soften slightly.

Variations and Substitutions

This recipe is wonderfully versatile, allowing you to customize it to your taste preferences.

For a dairy-free option, substitute the heavy cream and milk with full-fat coconut milk. This will give the ice cream a subtle coconut flavor but keep it creamy.

If you want a lighter version, use half-and-half instead of heavy cream. It won’t be as rich, but it will still have a deliciously smooth texture.

Try experimenting with different fruit combinations. Raspberries, blueberries, or even peaches work beautifully alongside the vanilla bean base.

For an added crunch, mix in chocolate chips, toasted nuts, or crushed cookies in the last few minutes of churning.

If you love a bit of tang, a dash of lemon juice added to the strawberries before mixing can help balance the sweetness and enhance the fruit’s natural brightness.

Don’t be afraid to get creative! The best part about making ice cream at home is that you control every element, so have fun experimenting with flavors and textures.

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