By Bring Strawberry Vanilla Bean Ice Cream to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Strawberry Vanilla Bean Ice Cream captures the essence of desserts|ice cream while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Strawberry Vanilla Bean Ice Cream becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 cups fresh strawberries, hulled and chopped
1 cup granulated sugar, divided
1 vanilla bean (or 1 tbsp vanilla bean paste)
2 cups heavy cream
1 cup whole milk
4 large egg yolks
1 tsp vanilla extract
Pinch of salt
PREPARATION STEPS
Prepare Strawberries: In a bowl, mix the chopped strawberries with ½ cup of sugar. Let them sit for about 15-20 minutes until they release their juices. Mash them slightly with a fork or potato masher, leaving some chunks for texture. Set aside.
Prepare the Vanilla Bean: If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to a medium saucepan.
Make the Custard: In the saucepan, combine the heavy cream, milk, the remaining ½ cup of sugar, and a pinch of salt with the vanilla bean seeds and pod. Heat the mixture over medium heat until it’s hot but not boiling, stirring occasionally.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper them. Gradually add the tempered yolks back into the saucepan with the rest of the cream mixture.
Cook the Custard: Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
Strain and Chill: Remove the custard from heat, discard the vanilla pod, and strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover and refrigerate the custard for at least 4 hours or overnight until completely chilled.
Mix with Strawberries: Once chilled, stir the strawberry mixture into the custard.
Churn the Ice Cream: Pour the strawberry vanilla custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Serve: Scoop and enjoy your homemade strawberry vanilla bean ice cream!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
