Strawberry Vanilla Bean Ice Cream

1. Prepare the Strawberry Mixture:

1. Macreate the strawberries: In a bowl, toss the chopped strawberries with 2 tablespoons of sugar. Let the mixture sit for about 30 minutes, stirring occasionally. This will draw out the natural juices and create a syrupy consistency.
2. Puree the strawberries: After macerating, use a blender or food processor to puree the strawberries until smooth. For a chunkier texture, you can pulse the mixture for a few seconds to leave some small pieces of strawberries intact. Set aside.

2. Make the Ice Cream Base:

1. Combine cream, milk, and sugar: In a medium saucepan, combine the heavy cream, whole milk, and 3/4 cup of sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warm (but not boiling).
2. Add the vanilla bean: Split the vanilla bean lengthwise with a sharp knife, scrape out the seeds, and add both the seeds and the pod to the cream mixture. If you’re using vanilla bean paste, simply add it to the mixture.
3. Infuse the vanilla: Let the vanilla bean and seeds infuse into the warm cream mixture for about 5 minutes. Remove from heat and discard the vanilla pod. Add the vanilla extract and a pinch of salt, then stir well.

3. Chill the Ice Cream Base:

1. Cool the base: Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours or overnight. The colder the base, the smoother your ice cream will be.

4. Churn the Ice Cream:

1. Churn the base: Once the base is chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions (usually 20-25 minutes). The mixture should thicken to a soft-serve consistency.
2. Add the strawberry puree: When the ice cream is almost done churning, slowly add the strawberry puree to the ice cream maker and allow it to swirl through the ice cream, creating a marbled effect. You can mix it in more thoroughly if you prefer a smoother texture.

5. Freeze the Ice Cream:

1. Transfer to a container: Transfer the ice cream to a lidded container, smoothing the top with a spatula. Cover and freeze for at least 4 hours or until firm.

6. Serve and Enjoy:

1. Scoop and serve: Once the ice cream is frozen to your desired consistency, scoop it into bowls or cones and enjoy! The smooth vanilla and sweet strawberry flavors make this a perfect treat for any occasion.

Serving Tips:

• Add-ins: Feel free to mix in some crushed graham crackers, chocolate chips, or fresh chopped strawberries just before freezing for extra texture.
• Toppings: Top with whipped cream, fresh strawberries, or a drizzle of chocolate or caramel sauce for an extra indulgent treat.
• No churn version: If you don’t have an ice cream maker, you can blend the chilled base and strawberry puree, then fold in whipped cream to make a no-churn version. Freeze for several hours until solid.

This Strawberry Vanilla Bean Ice Cream is creamy, fruity, and full of real vanilla and fresh strawberry flavor—perfect for a summer day or as a sweet dessert for any occasion. Would you like suggestions for other homemade ice cream flavors? 😊

video instructions available below
Instructions