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Strawberry Vanilla Bean Ice Cream

A creamy and delicious homemade ice cream bursting with fresh strawberries and aromatic vanilla beans, perfect for summer treats.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Frozen Treat
Cuisine: American, Ice Cream
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup heavy cream Use fresh heavy cream for best results.
  • 1 cup whole milk
  • 3/4 cup granulated sugar Divided into 1/4 cup for strawberries and the rest for the base.
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean split and seeds scraped Adds rich vanilla flavor.
  • pinch salt Enhances flavors.
For the Strawberries
  • 2 cups fresh strawberries Hulled and chopped.

Method
 

Preparation
  1. In a medium bowl, mash the chopped strawberries with a fork. Stir in 1/4 cup of the sugar and set aside to macerate for about 15-20 minutes.
  2. In a large bowl, whisk together the remaining sugar, heavy cream, whole milk, salt, and the scraped seeds from the vanilla bean. Add the vanilla extract and stir until the sugar is dissolved.
  3. Gently fold the macerated strawberries into the cream mixture, ensuring an even distribution of flavors.
  4. Cover the bowl with plastic wrap or a lid and allow the mixture to chill in the refrigerator for at least 2 hours, or until well chilled.
Churning and Freezing
  1. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
  2. Transfer the churned ice cream into an airtight container and freeze for an additional 4 hours or until firm.
  3. Scoop out servings and indulge in this sweet bliss.

Notes

For best taste, use ripe and fresh strawberries. Let ice cream sit at room temperature for about 5-10 minutes before scooping if it hardens too much.