Homemade Strawberry Vanilla Bean Ice Cream Recipe

There's nothing quite like the sweet, creamy bliss of Homemade Strawberry Vanilla Bean Ice Cream on a warm day. The combination of ripe, juicy strawberries and fragrant vanilla bean creates a flavor that is both nostalgic and refreshing.

this Recipe

I first started making this recipe when I found myself with an abundance of fresh strawberries from a local farm. Wanting to capture their peak-season sweetness in the best way possible, I turned to homemade ice cream. One taste, and it became a summer staple in my home!

Why You'll Love This Homemade Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with your new favorite homemade treat. This ice cream is packed with flavor and made with just a few simple ingredients.

First, it's bursting with fresh strawberry goodness. Unlike store-bought versions, this recipe uses real strawberries for a natural, vibrant taste.

Second, the rich vanilla bean adds depth and warmth to the flavor profile. The tiny black specks from the vanilla pod create an artisanal touch that makes every bite feel special.

Another reason to love this recipe? No artificial flavors or preservatives. You’re in complete control of the ingredients, ensuring a wholesome and delicious treat.

Finally, it’s incredibly creamy and smooth. Thanks to a custard-style base, this ice cream has a luxurious texture that rivals any premium brand.

Ingredients Notes

The magic of this Homemade Strawberry Vanilla Bean Ice Cream lies in its carefully selected ingredients. Each component plays an important role in creating the perfect texture and flavor.

Fresh strawberries are the star of the show. Choose ripe, sweet berries for the best results. If strawberries are out of season, frozen ones will work, but let them thaw before using to release their juices.

Vanilla bean elevates this ice cream to another level. The tiny seeds inside the pod provide a pure vanilla taste that extract alone can't match. If you don’t have vanilla bean, a good-quality vanilla extract is a fine substitute.

Heavy cream and whole milk form the creamy base. The high-fat content ensures a smooth, scoopable texture. Avoid using low-fat milk, as it can make the ice cream too icy.

Egg yolks are the key to a custard-style ice cream. They help emulsify the mixture, giving it a rich, creamy consistency.

Sugar not only sweetens but also helps achieve the right texture by lowering the freezing point of the ice cream.

A fine-mesh strainer and an ice cream maker are helpful tools for achieving the best results, though you can make this recipe without an ice cream maker if needed.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Making this ice cream from scratch is simpler than you might think. Follow these steps for a perfect batch every time.

Start by preparing the strawberries. Hull and chop them, then toss with a bit of sugar and let them sit for about 15 minutes. This process, called maceration, draws out their natural juices, enhancing their flavor.

Meanwhile, make the custard base. In a saucepan, heat the whole milk and heavy cream over medium heat. Split the vanilla bean lengthwise and scrape out the seeds, adding both the seeds and the pod to the milk mixture. Allow it to warm until just before boiling.

In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened. Slowly temper the eggs by adding a ladleful of the warm cream mixture while whisking constantly. Then, pour the tempered eggs back into the saucepan and cook over low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon.

Strain the custard through a fine-mesh sieve to remove any cooked egg bits and the vanilla bean pod. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Once chilled, blend the macerated strawberries into the custard base. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Transfer the ice cream to a lidded container and freeze for at least 4 hours to firm up before serving. Enjoy each scoop filled with luscious strawberries and aromatic vanilla.

Storage Options

To keep your Homemade Strawberry Vanilla Bean Ice Cream fresh and delicious, store it properly.

Use an airtight container to prevent ice crystals from forming. If possible, press a layer of plastic wrap directly onto the surface before sealing the lid to maintain the best texture.

This ice cream keeps well in the freezer for up to 2 weeks, though it’s best enjoyed within the first few days for optimal freshness.

When ready to serve, let the ice cream sit at room temperature for 5–10 minutes before scooping. This softens it just enough for a smooth, creamy texture.

Variations and Substitutions

This recipe is flexible, allowing you to customize it to your taste preferences or dietary needs.

Want to enhance the strawberry flavor? Try roasting the strawberries before blending them into the ice cream. This deepens their natural sweetness and adds a slightly caramelized note.

For a dairy-free option, swap the heavy cream and whole milk for full-fat coconut milk. The result is a luscious, tropical twist on this classic treat.

If you prefer a lighter version, use half-and-half instead of heavy cream. The texture won’t be as rich, but it will still be deliciously creamy.

Looking for an extra layer of indulgence? Stir in white chocolate chips or crushed graham crackers during the last few minutes of churning.

No ice cream maker? No problem! Pour the mixture into a shallow dish, freeze for 45 minutes, and then stir vigorously with a fork. Repeat every 30 minutes until the ice cream reaches the desired consistency.

Experiment with these variations, and soon, you’ll have your own signature version of this Homemade Strawberry Vanilla Bean Ice Cream. However you make it, one thing is certain – it’s going to be absolutely delicious!

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