Homemade Strawberry Vanilla Bean Ice Cream: A Creamy, Fruity Delight

Step 1: Prepare the Strawberries
In a medium bowl, combine the sliced strawberries with 1/4 cup of sugar and the lemon juice. Toss gently and let sit for about 10 minutes to release the juices and soften the strawberries.
After 10 minutes, use a fork or potato masher to lightly mash the strawberries until they are chunky and juicy. You can blend them if you prefer a smoother texture.
Step 2: Make the Ice Cream Base
In a separate bowl, scrape the seeds from the vanilla bean pod. To do this, slice the pod lengthwise and use the back of a knife to scrape out the tiny black seeds. Add the seeds to the heavy cream and whole milk, along with the remaining 1/2 cup of sugar and a pinch of salt.
Stir the mixture well to combine and dissolve the sugar. Then, add the vanilla extract (if you’re not using vanilla bean paste) and mix again.
Step 3: Combine Strawberries and Cream Base
Add the mashed strawberries (with their juice) into the cream mixture. Stir everything together until well combined.
Taste the mixture and adjust the sweetness, if necessary, by adding a little extra sugar or lemon juice.
Step 4: Freeze the Ice Cream
If using an ice cream maker, follow the manufacturer’s instructions to churn the mixture until it reaches a soft-serve consistency.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and place it in the freezer. Stir the mixture every 30 minutes for the first 3 hours to break up any ice crystals and achieve a smoother texture. After about 4-5 hours, the ice cream should be firm and ready to serve.
Step 5: Serve
Once the ice cream has reached your desired consistency, scoop it into bowls or cones. You can garnish with extra fresh strawberries or a drizzle of chocolate syrup for an extra indulgent treat.
Serving and Storage Tips