Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1 1/2 cups fresh strawberries, chopped
- 2 tbsp sugar (for strawberries)
- 1 tsp lemon juice
Directions:
- In a medium saucepan, combine the heavy cream, milk, and sugar. Add the vanilla bean seeds and the empty pod. Heat over medium heat until it starts to steam (do not boil).
- In a separate bowl, whisk the egg yolks. Slowly pour in 1/2 cup of the hot cream mixture while whisking constantly to temper the yolks.
- Gradually add the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens enough to coat the back of a spoon.
- Remove from heat, discard the vanilla pod, and let the mixture cool to room temperature. Then chill in the refrigerator for at least 4 hours or overnight.
- Meanwhile, mix the chopped strawberries with 2 tablespoons of sugar and lemon juice. Let sit for 15-20 minutes until they release their juices.
- Once the cream mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. In the last 5 minutes of churning, add the strawberries and their juices.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Prep Time: 20 minutes | Chill Time: 4 hours | Churn Time: 20 minutes | Total Time: 4 hours 40 minutes
Kcal: 250 kcal per scoop | Servings: 6 servings
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