Homemade Strawberry Vanilla Bean Ice Cream Recipe

There's nothing quite like the sweet, creamy indulgence of homemade strawberry vanilla bean ice cream on a warm day. With its velvety texture, fresh strawberry swirls, and rich vanilla bean flavor, this treat is a perfect balance of fruity brightness and smooth, custard-like depth.

this Recipe

I first made this ice cream on a whim after picking way too many strawberries at a local farm. The burst of real fruit flavor in every spoonful instantly won over my family, and now, it's a summer tradition in our home. The best part? You don't need fancy equipment—just a few simple ingredients and a little patience.

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

Get ready to fall in love with this easy, luscious ice cream that brings together two classic flavors in the best way possible.

First, it's bursting with real strawberry flavor. Unlike store-bought versions that rely on artificial flavoring, this recipe uses fresh strawberries, ensuring a natural sweetness in every bite.

Second, the vanilla bean adds incredible depth. Using real vanilla bean rather than extract gives the ice cream a rich, aromatic flavor with those gorgeous black specks that make it extra special.

It's also surprisingly easy to make. Whether you're a seasoned home cook or a beginner, this no-churn option or traditional churn method guarantees creamy results without fuss.

Lastly, it’s a crowd-pleaser. Serve it in cones, alongside cake, or straight from the bowl—either way, this homemade delight is bound to impress!

Ingredients Notes

The magic of this strawberry vanilla bean ice cream lies in its carefully chosen, simple ingredients. Each one plays a key role in creating the perfect balance of flavor and texture.

The strawberries are the star of the show. Fresh, ripe strawberries provide natural sweetness and vibrant color. For the best results, hull and macerate them in a bit of sugar to enhance their juiciness before blending them into the ice cream base.

Vanilla bean is what makes this recipe stand out. Using a whole vanilla bean instead of extract infuses the custard with a rich, aromatic flavor. Simply slice the bean lengthwise, scrape out the tiny seeds, and mix them into the cream for that signature taste.

For the base, heavy cream and whole milk work together to create the perfect creamy consistency. The heavy cream provides richness, while the whole milk ensures it's not overly dense.

Egg yolks are key for a custard-based ice cream, giving it that smooth, scoopable texture. They thicken the mixture when gently heated, resulting in a luxuriously silky finish.

Finally, a little sugar and a pinch of salt bring everything together, enhancing the flavors without overpowering the natural sweetness of the fruit and vanilla.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Creating this creamy, dreamy ice cream is easier than you think! Follow these steps for the perfect homemade treat.

Start by preparing the strawberries. Hull and chop them, then toss them with a couple of tablespoons of sugar. Let them sit for about 15 minutes to draw out their juices, then mash or puree them, depending on your preferred texture.

Next, make the vanilla custard base. In a saucepan, heat the whole milk and heavy cream over medium heat, adding the scraped vanilla bean seeds and pod. Let it steep to infuse the mixture with that deep vanilla flavor.

In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Slowly temper the eggs by adding a bit of the warm milk mixture while stirring continuously. Then, pour everything back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Strain the custard through a fine-mesh sieve to remove any cooked egg bits or the vanilla pod. Allow it to cool completely, then mix in the strawberry puree, ensuring even distribution of the fruit.

Finally, churn the ice cream in an ice cream maker according to the manufacturer’s instructions. If you’re making a no-churn version, fold the mixture into whipped cream and freeze in a loaf pan for at least six hours until firm.

Storage Options

Homemade ice cream is best enjoyed fresh, but if you have leftovers, store them properly to maintain their creamy texture.

Keep your ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. Press a piece of parchment paper directly onto the surface before sealing the lid to minimize freezer burn.

For the best texture, consume within two weeks. While it won’t spoil after that, homemade ice cream can become icy over time due to the lack of preservatives.

To soften frozen ice cream, let it sit at room temperature for 5-10 minutes before scooping. Avoid microwaving, as this can create uneven thawing.

Variations and Substitutions

One of the best things about homemade ice cream is how easy it is to customize! Here are a few fun ways to switch things up:

• Dairy-Free Option: Swap the heavy cream and whole milk for full-fat coconut milk for a creamy, non-dairy alternative.
• Chocolate Strawberry Twist: Add mini chocolate chips or a swirl of melted chocolate for a decadent touch.
• Honey-Sweetened Version: Replace the sugar with honey for a subtly floral sweetness that pairs beautifully with the vanilla bean.
• Boozy Variation: Stir in a tablespoon of Grand Marnier or bourbon for a sophisticated grown-up treat.

Experiment with your favorite flavors and mix-ins—the possibilities are endless!

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