Homemade Strawberry Vanilla Bean Ice Cream: Pure Creamy Bliss

Macerate the Strawberries: In a bowl, combine the diced strawberries with 2 tbsp sugar. Stir gently and let them sit for about 15-20 minutes to release their juices.

Make the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, vanilla bean seeds, and the split vanilla bean pod. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Prepare the Egg Mixture: In a separate bowl, whisk the egg yolks with ½ cup of granulated sugar and a pinch of salt until the mixture is smooth and pale.

Temper the Eggs: Slowly pour a small amount of the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually add the rest of the hot cream mixture while continuing to whisk.

Cook the Custard: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 170-175°F or 77-80°C).

Cool the Custard: Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any curdled bits. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Churn the Ice Cream: Once the custard has chilled, add the vanilla extract and pour it into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Add Strawberries: Gently fold the macerated strawberries into the churned ice cream, mixing them evenly. Transfer the ice cream to a storage container and freeze for at least 4 hours, or until firm.

Serving and Storage Tips: