Homemade Strawberry Vanilla Bean Ice Cream Recipe
This homemade strawberry vanilla bean ice cream is rich, creamy, and bursting with fresh strawberry flavor. Made with real vanilla bean and high-quality ingredients, this easy recipe delivers a luscious texture and a perfect balance of sweetness. Ideal for summer desserts or anytime you crave a classic homemade treat!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chilling & freezing)
- Yield: 6 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean (seeds scraped) or 2 tsp vanilla extract
- 1 ½ cups fresh strawberries, hulled and mashed
- 4 large egg yolks
Instructions
- In a saucepan, heat the heavy cream, milk, sugar, and vanilla bean seeds over medium heat until warm (do not boil).
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to temper the yolks, whisking constantly.
- Gradually pour the tempered yolks back into the saucepan, stirring continuously until the mixture thickens slightly (about 5 minutes).
- Remove from heat and strain through a sieve to remove any solids. Let cool completely.
- Once cooled, mix in the mashed strawberries.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
- Use ripe, sweet strawberries for the best flavor.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until creamy.
- For extra richness, use only heavy cream instead of milk.
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 24g
- Sodium: 40mg