Homemade Strawberry Vanilla Bean (Printable Version)
Real vanilla bean and strawberries join for creamy, fruit-studded ice cream that's smooth and refreshing.
# What You'll Need:
→ Custard Base
01 -
1 vanilla bean, split lengthwise and seeds scraped
02 -
480 ml heavy cream
03 -
240 ml whole milk
04 -
150 g granulated sugar, divided
05 -
1 pinch fine salt
06 -
6 large egg yolks
07 -
1 teaspoon pure vanilla extract
→ Strawberry Swirl
08 -
150 g fresh strawberries, hulled and diced
09 -
25 g granulated sugar
# Steps To Follow:
01 -
Combine diced strawberries with 25 g granulated sugar in a bowl. Mix gently and let sit at room temperature for 30 minutes to release their juices.
02 -
In a medium saucepan, combine heavy cream, whole milk, 75 g of the granulated sugar, salt, and vanilla bean seeds with the pod. Heat over medium until just below boiling point, then remove from heat.
03 -
In a large bowl, whisk the egg yolks with the remaining 75 g granulated sugar until smooth and pale.
04 -
Gradually pour the hot dairy mixture into the egg yolks in a thin stream, whisking constantly to prevent curdling.
05 -
Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon (approximately 77–80°C).
06 -
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover and refrigerate for at least 4 hours or until thoroughly chilled.
07 -
Remove the vanilla bean pod. Pour the cold custard into an ice cream maker and churn according to manufacturer’s instructions.
08 -
During the last few minutes of churning, add the macerated strawberries and their juices to the ice cream.
09 -
Transfer churned ice cream to an airtight container and freeze for at least 2–4 hours until set before serving.
# Notes and Tips:
01 -
For a smoother consistency, ensure the custard base is fully chilled before churning.
02 -
Straining the custard removes any curdled bits, resulting in a silkier texture.