Silky custard. Real vanilla bean. Sweet strawberries. This small-batch homemade ice cream delivers big-time flavor and nostalgia with every scoop.
Ingredients
Custard Base:
• 1 vanilla bean, split & seeds scraped
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar (divided)
• Pinch of salt
• 6 large egg yolks
• 1 tsp pure vanilla extract
Strawberry Mix-In:
• 1 cup fresh strawberries, diced
• 2 tbsp sugar
Directions1. Macerate the Strawberries
• Toss diced berries with 2 tbsp sugar. Let sit 30 min to get juicy.
2. Heat Milk & Cream
• In a saucepan, heat cream, milk, half the sugar, salt, and vanilla bean (seeds + pod) to a gentle boil. Remove from heat.
3. Temper the Egg Yolks
• Whisk yolks with remaining sugar. Slowly add hot milk mix while whisking to avoid scrambling.
4. Cook the Custard
• Return to pan. Cook on low, stirring constantly until it thickens (170–175°F). Should coat the back of a spoon.
5. Strain & Chill
• Strain custard through fine sieve. Stir in vanilla extract. Chill 4 hours or overnight.
6. Churn It!
• Remove vanilla pod. Churn custard in ice cream maker. Add strawberries during last 5 mins.
7. Freeze & Enjoy
• Freeze 2–4 hours until scoopable. Serve and savor every creamy bite!
Tips & Variations:• Extra rich? Add ½ cup sweetened condensed milk.
• Smooth or chunky? Blend berries if you prefer a uniform texture.
• No ice cream maker? Freeze in a shallow dish, stirring every 30 mins for 2–3 hours.
Prep: 15 mins
Chill: 4 hrs
Churn: 25 mins
Freeze: 2–4 hrs
Serves: 6–8
