Homemade Strawberry Vanilla Bean Ice Cream: A Creamy, Fruity Delight

• In a saucepan, combine the heavy cream, whole milk, and 1/2 cup sugar. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture. Heat over medium heat until it’s just about to simmer. If using vanilla extract, wait until later to add it.
• In a separate bowl, whisk the egg yolks until smooth. Slowly pour some of the warm cream mixture into the yolks to temper them, whisking constantly to prevent curdling. Once the yolks are warmed up, gradually whisk them back into the saucepan with the rest of the cream mixture.
• Continue to cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (this takes about 5-8 minutes). Do not let it boil.
• If using a vanilla pod, remove it from the mixture. Stir in the vanilla extract if you used that instead of the pod.
• Pour the custard through a fine mesh sieve into a clean bowl to remove any bits of cooked egg or vanilla pod. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.

3. Combine Strawberry and Vanilla Bean Bases:

• Once the custard has chilled and the strawberry puree is cool, combine the two mixtures in a large bowl. Stir them together until fully incorporated. The result will be a beautiful pink mixture with a delightful blend of vanilla and strawberry flavors.

4. Churn the Ice Cream:

• Pour the combined mixture into an ice cream maker and churn according to the manufacturer’s instructions. Typically, this takes about 20-25 minutes. The ice cream should reach a soft-serve consistency once it’s done churning.

5. Freeze to Firm:

• Transfer the churned ice cream to an airtight container and spread it out evenly. For a firmer texture, place the ice cream in the freezer for at least 4 hours or until fully frozen.

Serving and Storage Tips:

• Serving: Scoop the ice cream into bowls or cones and enjoy immediately. It pairs wonderfully with fresh berries, a drizzle of chocolate syrup, or a sprinkle of crushed nuts.
• Storage: Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. Be sure to allow it to soften for a few minutes before serving if it becomes too hard.

Variations:

1. With Balsamic Vinegar: For a sophisticated twist, drizzle a little balsamic vinegar over the ice cream before serving. The sweet acidity of the vinegar complements the strawberry flavor beautifully.
2. Add-In Options: Swirl in crushed graham crackers or crumbled shortbread cookies for some texture, or mix in chopped chocolate for a chocolate-strawberry combination.
3. Dairy-Free: Substitute the heavy cream and milk with coconut cream and almond milk for a dairy-free version that’s equally creamy and delicious.

Conclusion:

Homemade strawberry vanilla bean ice cream is a deliciously creamy dessert that celebrates the best of fresh fruit and classic vanilla flavors. By making it yourself, you can enjoy the rich, indulgent taste without any artificial additives. Whether you’re making it for a summer day or a special occasion, this ice cream will surely be a hit with everyone who tries it!