Homemade Strawberry Vanilla Bean

Homemade strawberry vanilla bean ice cream is pure summer in a bowl and it turns any ordinary evening into something a little more special. This recipe layers lush vanilla bean custard with juicy strawberries for an ice cream that tastes like berries straight from the field and vanilla straight from the pod.

I remember the first time I made this and realized how different real vanilla bean tastes in ice cream. Now it is the recipe my friends ask for whenever strawberry season arrives.

Ingredients

• Vanilla bean split and seeds scraped: The star and what gives the ice cream deep natural vanilla flavor Look for plump glossy beans for the freshest taste
• Heavy cream: Adds luxurious texture and richness Choose one with minimal ingredients
• Whole milk: Keeps the base creamy but not overly thick Organic milk heightens the flavor
• Granulated sugar: Sweetens and balances both base and berries Superfine sugar dissolves best
• Salt: Only a pinch makes everything taste brighter Use a fine sea salt
• Large egg yolks: Build the custard and give a creamy mouthfeel Farm fresh eggs bring brighter yellow color
• Pure vanilla extract: Reinforces the vanilla bean flavor Get a high quality real extract
• Fresh strawberries hulled and diced: Choose ripe berries for the strongest aroma and flavor
• Sugar for strawberries: Helps the diced berries release their juice and develop a more intense taste

Step-by-Step Instructions

Prepare the Strawberries:

Toss the diced strawberries in sugar and let them sit for about half an hour The sugar draws out juice and intensifies the berries’ flavor so they swirl through your ice cream in vibrant pockets

Heat Milk and Cream Mixture:

Combine the cream milk half the sugar salt and vanilla bean seeds and pod in a saucepan Gently heat until just boiling then take it off the heat letting the vanilla infuse

Temper the Egg Yolks:

Whisk egg yolks and the rest of the sugar together in a separate bowl until smooth Slowly drizzle in the hot milk mixture a little at a time whisking constantly so the eggs become creamy not scrambled

Cook the Custard:

Pour everything back into the saucepan and set over low heat Stir constantly with a wooden spoon until the custard coats the back of the spoon For the perfect texture use a thermometer and cook to around 170 to 175 degrees

Chill the Custard:

Remove from heat strain out any bits through a fine mesh sieve and stir in the vanilla extract Put in the fridge covered to chill at least four hours or even better overnight The colder the custard the smoother the ice cream

Process in Ice Cream Maker:

Remove the vanilla bean pod Pour the chilled custard into your ice cream maker and churn until it starts to look like soft serve Add the juicy strawberries in the last couple of minutes so they ripple through but stay in tender pieces

Freeze:

Transfer the churned ice cream to a container with a tight lid Freeze a couple more hours until it is scoopable and perfectly firm

Save

Every time I swirl the glossy macerated strawberries into the cold vanilla custard I am reminded of making this with my grandmother on summer visits The fragrance alone feels like a family tradition passed on

Storage tips

Once churned homemade ice cream is best enjoyed within a week for the freshest flavor Store it in a shallow container with plastic wrap pressed directly onto the surface This helps prevent ice crystals and keeps the texture creamy

Ingredient substitutions

If you cannot find vanilla beans use an extra teaspoon of high quality vanilla paste or extract You can also swap in raspberries or blueberries using the same maceration method Dairyfree versions can be made using full fat coconut milk and coconut cream for a similar richness

Serving suggestions

Serve big scoops in crisp waffle cones or in a bowl with extra berries on top For a dinner party turn this into a sundae with roasted strawberries and a drizzle of balsamic glaze I even love a scoop with warm biscuits as a fun twist on strawberry shortcake

A little history

Homemade ice cream made with fruit and vanilla dates back hundreds of years In American kitchens using a custard base was seen as a sign of hospitality and care Vanilla bean became a favorite for its sweet perfume and the way it pairs with summer fruit

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Thaw and drain them well before mixing with sugar to avoid excess water in the custard.

→ Do I need an ice cream maker?

An ice cream maker ensures a smooth texture, but you can freeze the base in a shallow dish, stirring every 30 minutes for a rustic result.

→ How do I prevent ice crystals?

Thoroughly chill the custard before churning and store the ice cream in a tightly sealed container to minimize ice crystals.

→ Can I substitute vanilla extract for vanilla bean?

Yes. Use high-quality pure vanilla extract if vanilla bean is unavailable, but the flavor may be less intense.

→ How long does homemade ice cream keep?

It’s best enjoyed within two weeks. Store it well-covered to maintain freshness and prevent freezer burn.