Strawberry Vanilla Bean Ice Cream: A Creamy, Dreamy Delight

In a bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Toss them together and let them sit for 15-20 minutes, allowing the strawberries to release their natural juices.
After resting, mash the strawberries with a fork or potato masher to create a chunky sauce. You can leave it slightly chunky or blend it smooth, depending on your preference. Stir in the lemon juice.
Whip the Cream:

In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. This should take about 2-3 minutes on medium-high speed.
Combine the Sweetened Condensed Milk and Vanilla:

In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and the seeds scraped from the vanilla bean (or vanilla bean paste). If using vanilla extract, the vanilla bean will add an extra layer of flavor, but both work beautifully.
Fold the Mixtures Together:

Gently fold the vanilla mixture into the whipped cream until combined.
Then fold in the mashed strawberries, ensuring that the mixture is swirled with the strawberry sauce, but not fully incorporated for that beautiful marbled look.
Freeze the Ice Cream:

Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula.
Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until fully set.
Serve:

Once the ice cream is frozen, scoop out generous portions and enjoy the creamy, refreshing taste of homemade strawberry vanilla bean ice cream!
Serving and Storage Tips: