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Strawberry Vanilla Bean Ice Cream: A Creamy, Sweet Homemade Delight
Nothing beats the refreshing, indulgent combination of strawberries and vanilla. When you pair these two flavors together in a homemade ice cream, you create a treat that’s both creamy and refreshing, with just the right balance of sweet and fruity. Strawberry Vanilla Bean Ice Cream is a delightful dessert that combines the natural sweetness of ripe strawberries with the rich, aromatic flavor of vanilla bean. Whether you’re enjoying it on a hot summer day or treating yourself to a comforting dessert, this ice cream is sure to impress.
Why You’ll Love Strawberry Vanilla Bean Ice Cream
- Homemade Goodness: Making ice cream at home lets you control the ingredients, ensuring the freshest taste without any artificial additives or preservatives.
- Creamy Texture: The combination of heavy cream and full-fat milk creates a luxuriously smooth and creamy ice cream that’s rich without being too heavy.
- Fresh and Fruity: Fresh strawberries, blended into the base, provide a burst of natural fruitiness that pairs perfectly with the warmth of vanilla bean.
- Customizable: You can adjust the sweetness to your preference or add in other ingredients like chocolate chunks, nuts, or a swirl of caramel to make the ice cream uniquely yours.
Ingredients for Strawberry Vanilla Bean Ice Cream
To make this creamy homemade ice cream, you’ll need a handful of basic ingredients:
- 1 pound fresh strawberries (washed and hulled)
- 1 tablespoon lemon juice (optional, for added brightness)
- 3/4 cup granulated sugar (adjust for sweetness)
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- 1 vanilla bean pod (or 2 teaspoons vanilla bean paste)
- Pinch of salt
How to Make Strawberry Vanilla Bean Ice Cream
Step 1: Prepare the Strawberries
Begin by washing and hulling the strawberries, removing the green tops and stems. Slice the strawberries into smaller pieces to help them break down more easily when blended.
Place the strawberries in a bowl and mix them with 1/4 cup of the granulated sugar and 1 tablespoon of lemon juice (if using). Toss everything together and let it sit for about 15 minutes to allow the strawberries to release their natural juices.
Step 2: Puree the Strawberries
After the strawberries have softened and released their juice, use a blender or food processor to puree them until smooth. If you prefer a chunkier texture, you can pulse the mixture lightly for some pieces of strawberry to remain. Set the puree aside.
Step 3: Make the Ice Cream Base
In a separate large bowl, combine the heavy cream, whole milk, and the remaining sugar. Whisk until the sugar dissolves completely.
Next, split the vanilla bean pod down the middle lengthwise and scrape the seeds out with the back of a knife. Add both the seeds and the pod to the milk and cream mixture. If you’re using vanilla bean paste, just add the paste to the mixture directly.
Stir the mixture to combine, then heat it gently over low heat in a saucepan for about 5 minutes. You don’t need to bring it to a boil; just warm it enough to infuse the vanilla flavor.
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