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

Serving: Serve this homemade ice cream in bowls or waffle cones, and enjoy it with a topping of fresh berries or a sprinkle of crushed nuts for added texture.
Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping to soften slightly.
Variants
Chocolate Strawberry Vanilla Bean Ice Cream: Add a swirl of melted chocolate into the ice cream base before freezing for a rich chocolatey twist.
Vegan Strawberry Vanilla Bean Ice Cream: Substitute the heavy cream and whole milk with coconut cream and almond milk, and use a dairy-free vanilla extract.
Strawberry Cheesecake Ice Cream: Fold in some crumbled graham crackers and a bit of cream cheese for a cheesecake-inspired version of this strawberry ice cream.
FAQ
Q: Do I need an ice cream maker to make this recipe?
A: No, you can make this ice cream without an ice cream maker by following the freezing and stirring method. It may take a bit more time, but the results are still delicious.

Q: Can I use frozen strawberries?
A: Fresh strawberries are preferred for their sweetness and texture, but frozen strawberries can be used if fresh ones are unavailable. Just make sure to thaw and drain them well before mashing.

Q: How long does it take for the ice cream to freeze without an ice cream maker?
A: It typically takes 4-5 hours for the ice cream to fully freeze without an ice cream maker, but be sure to stir it every 30 minutes for the first few hours to ensure a creamy texture.