Strawberry Vanilla Bean Ice Cream

1. Prepare the Strawberry Puree:

• In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes).
• Use a blender or immersion blender to puree the mixture until smooth.
• Strain the puree through a fine-mesh sieve to remove the seeds and pulp.
• Let the puree cool to room temperature, then place it in the fridge to chill while you prepare the ice cream base.

2. Make the Ice Cream Base:

• In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (about 1/3 cup).
• Slice the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk mixture. If you’re using vanilla extract, wait to add it later.
• Heat the mixture over medium heat, stirring occasionally, until it’s warm but not boiling.
• In a separate bowl, whisk together the egg yolks, remaining sugar, and a pinch of salt until pale and smooth.
• Gradually pour a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Slowly add the rest of the milk mixture while continuing to whisk.
• Return the entire mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Don’t let it boil.
• Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits.

3. Chill the Custard:

• Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to chill completely.

4. Churn the Ice Cream:

• Once the custard is chilled, stir in the vanilla extract (if using instead of the vanilla bean).
• Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
• Once the ice cream is thick and soft-serve consistency, gently fold in the chilled strawberry puree. This will create a lovely swirled effect.
• Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

5. Serve:

• Scoop the strawberry vanilla bean ice cream into bowls or cones, and enjoy this creamy, fruity treat!

This Strawberry Vanilla Bean Ice Cream is a perfect balance of fresh strawberry flavor and smooth vanilla, making it a classic favorite! 🍓🍦 It’s perfect for summer or whenever you need a sweet, creamy indulgence.