Strawberry Vanilla Bean Ice Cream
Ingredients
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean (or 2 tsp vanilla extract)
5 large egg yolks
Pinch of salt
For the Strawberry Swirl:
1 1/2 cups fresh strawberries, hulled and chopped
1/4 cup granulated sugar
1 tbsp lemon juice
Instructions
Prepare the Vanilla Bean Ice Cream Base:
In a saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar.
Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the bean pod as well.
Heat the mixture over medium heat until it starts to simmer, then remove from heat. Let it steep for about 15 minutes to infuse the vanilla flavor.
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar until thick and pale.
Slowly whisk in about 1/2 cup of the warm cream mixture into the egg yolks to temper them.
Gradually whisk the tempered yolks back into the saucepan with the rest of the cream mixture.
Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F/77°C). Be careful not to let it boil.
Remove the vanilla bean pod and strain the custard through a fine-mesh sieve to remove any lumps.
Chill the custard in the refrigerator for at least 4 hours or overnight.
Prepare the Strawberry Swirl:
In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens (about 10 minutes).
Let the strawberry mixture cool completely, then refrigerate.
Churn the Ice Cream:
Once the vanilla custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions (usually 20-25 minutes).
When the ice cream is nearly done, spoon in the strawberry mixture a little at a time to create a swirl effect, or gently fold it into the churned ice cream.
Freeze and Serve:
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Scoop and serve, garnishing with fresh strawberries if desired.
yummy
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