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Strawberry Vanilla Bean Ice Cream A Sweet Scoop of Bliss

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A rich, creamy vanilla bean custard ice cream studded and swirled with macerated fresh strawberries for bright, summery flavor.

Ingredients

Scale
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped (reserve pod)
  • 5 large egg yolks
  • 1 cup granulated sugar, divided
  • 1/4 tsp kosher salt
  • 3/4 lb (about 12 oz) fresh strawberries, hulled and roughly chopped
  • 1 tbsp vodka or light liqueur (optional, prevents hardening)

Instructions

  1. Split the vanilla bean and scrape the seeds into a saucepan with the cream, milk and reserved vanilla pod; heat over medium until steaming but not boiling, then remove from heat.
  2. In a bowl, whisk together the egg yolks and 3/4 cup of the sugar until pale and slightly thickened.
  3. Temper the yolks by slowly adding about 1/2 cup of the hot cream mixture while whisking constantly, then pour the tempered yolks back into the saucepan with the remaining cream mixture.
  4. Cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (do not boil).
  5. Strain the custard into a bowl to remove the vanilla pod and any curdled bits, then cool to room temperature and chill in the refrigerator until fully cold (at least 4 hours or overnight).
  6. While the custard chills, toss the chopped strawberries with the remaining 1/4 cup sugar and let macerate 15–30 minutes, then pulse briefly in a food processor so the mixture is chunky (not a smooth puree).
  7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions; about halfway through churning, add the macerated strawberries and any juices, plus the optional vodka if using.
  8. When the ice cream reaches a soft-serve consistency, transfer to a freezer-safe container and freeze at least 4–6 hours (or overnight) to firm up before serving.

Notes

1) Use a real vanilla bean for best flavor and visible vanilla flecks; reserve pod to steep then rinse and dry to make vanilla sugar.
2) Pulse strawberries to leave some texture — for a fully swirled effect, add them late in churning so bright streaks remain.
3) The optional tablespoon of vodka (or liqueur) helps keep the ice cream slightly softer in the freezer.

Nutrition

Find it online: https://www.rapidrecipes.blog/strawberry-vanilla-bean-ice-cream-2/