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Strawberry Vanilla Bean Ice Cream

A delightful homemade ice cream blending fresh strawberries and luxurious vanilla bean for a creamy spring treat.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dessert, Sweets
Cuisine: American, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream Use quality cream for better texture.
  • 1 cup whole milk
  • ¾ cup granulated sugar Ensure sugar is fully dissolved.
  • 1 piece vanilla bean Can substitute with 1 tablespoon vanilla extract.
  • 1 ½ cups fresh strawberries, hulled and diced Use fresh strawberries for best flavor.
  • a pinch salt

Method
 

Preparation
  1. In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar is fully dissolved.
  2. If using a vanilla bean, split it open and scrape the seeds into the mixture. Add the bean pod for more flavor.
Infusion
  1. Let the mixture sit for about 10 minutes to allow the vanilla flavor to infuse.
Combine Strawberries
  1. Fold in the diced strawberries gently into the cream mixture.
Chilling
  1. Cover and refrigerate for at least 2 hours or overnight for best results.
Churning
  1. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
Freezing
  1. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serving
  1. Scoop into bowls or cones and enjoy the creamy goodness!

Notes

Store leftover ice cream in an airtight container for up to 2 weeks. Let sit at room temperature for 5-10 minutes before scooping for easier serving.