Creamy Strawberry Vanilla Bean Ice Cream

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Creamy Strawberry Vanilla Bean Ice Cream – A Luxurious Homemade Treat

There’s nothing quite like a scoop of ultra-creamy homemade ice cream made with real strawberries and fragrant vanilla bean. This recipe takes you straight to summer bliss with every bite—rich, custard-based vanilla ice cream swirled with sweet, juicy macerated strawberries. It’s nostalgic, indulgent, and absolutely worth the effort.

Perfect for impressing guests or simply spoiling yourself on a sunny afternoon, this Strawberry Vanilla Bean Ice Cream is everything a frozen dessert should be: smooth, flavorful, and refreshingly satisfying.

Ingredients

  • 1 vanilla bean, split and seeds scraped
  • 1 cup fresh strawberries, hulled and diced
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar, divided
  • 6 large egg yolks
  • 2 tablespoons granulated sugar (for strawberries)
  • Pinch of salt
  • 1 teaspoon pure vanilla extract

Instructions

Step 1: Macerate the Strawberries

Toss the diced strawberries with 2 tablespoons of sugar in a small bowl. Let them sit at room temperature for about 30 minutes to soften and release their juices.

Step 2: Heat the Cream Mixture

In a medium saucepan, combine the heavy cream, whole milk, half the sugar (about ⅜ cup), salt, and the vanilla bean seeds along with the empty pod. Heat over medium until the mixture is steaming and just about to boil. Remove from heat and let the vanilla infuse.

Step 3: Temper the Egg Yolks

In a separate bowl, whisk the egg yolks with the remaining sugar until pale and smooth. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly. Gradually add more, whisking until fully combined.

Step 4: Cook the Custard

Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula until it thickens slightly and coats the back of the spoon (170–175°F). Do not boil.

Step 5: Strain and Chill

Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits or vanilla pod. Stir in the vanilla extract. Cover with plastic wrap (touching the surface to prevent skin) and refrigerate for at least 4 hours or overnight.

Step 6: Churn the Ice Cream

Once the custard is fully chilled, remove the vanilla bean pod. Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes, gently fold in the macerated strawberries.

Step 7: Freeze and Serve

Transfer the churned ice cream to an airtight container. Freeze for 2–4 hours or until firm. Scoop into bowls or cones and serve!

Tips & Variations

  • Extra Rich: For a silkier texture, stir in ½ cup of sweetened condensed milk before chilling.
  • Smooth Option: Prefer a smooth finish? Puree the macerated strawberries before adding them to the churned custard.
  • No Ice Cream Maker? Freeze the mixture in a shallow dish, stirring every 30 minutes for 2–3 hours to break up ice crystals.

Serving Size

Makes 6 to 8 servings.

Dietary Notes

This recipe contains dairy and egg. For a dairy-free version, substitute the cream and milk with full-fat coconut milk or your favorite plant-based alternatives. Use a sugar substitute like stevia or monk fruit if you’re watching your sugar intake.

 

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