Description
This homemade Strawberry Vanilla Bean Ice Cream combines fresh strawberries with the rich creaminess of vanilla bean-infused cream and milk. It’s churned to a perfect smooth texture, offering a refreshing, natural fruit flavor with the luxurious taste of real vanilla. Ideal for a summer treat, this recipe yields 8 delightful servings of creamy, homemade ice cream.
Ingredients
Scale
Fruit Base
- 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 the mixture is smooth and evenly pureed.
- Mix the Cream Base: In a large mixing bowl, whisk together the heavy cream, whole milk, and the scraped seeds from the vanilla bean until well combined.
- Combine: Add the strawberry puree to the cream mixture and stir gently until the mixture is uniform.
- Chill: Cover the combined mixture and refrigerate for at least 2 hours to make sure it is thoroughly chilled before 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 it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to allow it to firm up for perfect scooping.
Notes
- Use ripe, fresh strawberries for the best natural sweetness and flavor.
- Scraping the vanilla bean seeds directly into the cream enhances the depth of vanilla flavor better than extract.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm to mimic churning.
- This ice cream is best enjoyed within a week for optimal texture and freshness.
- To soften before serving, let the ice cream sit at room temperature for 5-10 minutes.
