Homemade Strawberry Vanilla Bean Ice Cream Recipe

There’s nothing quite like the creamy, dreamy taste of homemade strawberry vanilla bean ice cream on a warm summer day. Each spoonful is bursting with fresh, juicy strawberries and rich vanilla bean specks, creating a perfect balance of tart and sweet flavors.

I first made this recipe after picking fresh strawberries at a local farm with my family. The berries were so ripe and fragrant that I knew they had to be transformed into something special. This homemade ice cream has now become a seasonal tradition, filling our kitchen with the sweet scent of summer.

Why You'll Love This Homemade Strawberry Vanilla Bean Ice Cream

Get ready to fall in love with this fresh and creamy homemade treat. This ice cream isn't just delicious – it's a simple, rewarding experience to make from scratch.

First, the flavor is unbeatable. The combination of ripe strawberries and real vanilla bean results in an ice cream that tastes far fresher and more intense than anything store-bought.

Second, it's made with real ingredients. No artificial flavors, no preservatives – just pure dairy, sugar, fruit, and vanilla.

Third, it’s surprisingly easy to make. Whether you have an ice cream maker or prefer a no-churn method, this recipe delivers creamy, scoopable perfection.

Finally, it's endlessly customizable. Want to add mix-ins like chocolate chips or a swirl of balsamic glaze? This ice cream adapts beautifully to your creative touches.

Ingredients Notes

The magic of this homemade strawberry vanilla bean ice cream lies in its simple, high-quality ingredients. Each one plays a key role in crafting a perfectly smooth and flavorful dessert.

The strawberries are the star of the show. Fresh, ripe strawberries provide the best natural sweetness and vibrant color. If fresh berries aren’t in season, frozen ones will work just fine – just be sure to thaw and drain them before using.

Vanilla bean adds a deep, luxurious flavor. The tiny black specks from a real vanilla pod enhance both the aroma and taste. If you don’t have a vanilla bean, pure vanilla extract is a good alternative, though the flavor will be slightly different.

Heavy cream and whole milk create the ideal creamy texture. The balance of fat from these two dairy components ensures the ice cream is rich but not overly heavy.

Sugar not only sweetens the ice cream but also helps keep it soft and scoopable. You can use granulated sugar, but for a slightly richer taste, try substituting part of it with honey or maple syrup.

Finally, a small squeeze of lemon juice enhances the strawberry flavor, adding just a touch of brightness that makes the berries shine.

How To Make This Homemade Strawberry Vanilla Bean Ice Cream

Creating this smooth and creamy homemade ice cream is easier than you might think. Let’s walk through the process step by step.

Start by preparing the strawberries. Wash, hull, and slice them before tossing them with a bit of sugar. Let them sit for about 30 minutes until they release their natural juices. Then, use a blender or food processor to purée them until smooth (or leave some chunks if you prefer a bit of texture).

Next, prepare the vanilla-infused base. In a medium saucepan, heat the heavy cream, milk, and the scraped vanilla bean seeds (along with the pod for extra flavor) over medium heat. Stir occasionally and heat just until steaming, not boiling.

In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent scrambling.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and discard the vanilla pod.

Stir in the strawberry purée and a small squeeze of lemon juice. Chill the mixture in the refrigerator for at least 4 hours, or until completely cold.

If using an ice cream maker, churn according to the manufacturer’s instructions until thick and creamy. For a no-churn method, pour the mixture into a freezer-safe container and stir every 30 minutes for the first 2-3 hours to break up ice crystals.

Once fully frozen, scoop and enjoy your homemade strawberry vanilla bean ice cream!

Storage Options

Homemade ice cream is best enjoyed fresh, but proper storage keeps it delicious for longer.

Store in an airtight, freezer-safe container to prevent ice crystals from forming. Press a layer of plastic wrap directly onto the surface before sealing the lid to minimize air exposure.

This ice cream will stay fresh for up to 2 weeks in the freezer, though the texture is best within the first few days.

To serve, let the ice cream sit at room temperature for a few minutes before scooping to soften it just enough for a smooth, creamy texture.

Variations and Substitutions

One of the best things about homemade ice cream is how versatile it can be! Here are a few fun twists on the classic strawberry vanilla bean recipe:

• Chocolate Strawberry – Add finely chopped dark chocolate or chocolate chips during the last few minutes of churning.
• Strawberry Shortcake – Swirl in crumbled shortbread cookies for a delightful crunch.
• Balsamic Strawberry – Drizzle in a touch of balsamic reduction for an unexpected depth of flavor.
• Dairy-Free Option – Substitute full-fat coconut milk for the dairy and use a plant-based sweetener.

Feel free to experiment and make it your own! However you customize it, this homemade ice cream is sure to become a favorite.

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