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 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). Do not 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:

• Before serving, let the ice cream soften for a few minutes for easy scooping.
• Scoop into bowls or cones, and enjoy the creamy, fruity goodness!

This Strawberry Vanilla Bean Ice Cream is smooth, creamy, and packed with fresh fruit flavor. It’s perfect for a hot day or whenever you need a sweet, homemade treat! 🍓🍦✨