Strawberry Vanilla Bean Ice Cream: A Creamy Homemade Delight

Prepare the Strawberry Mixture: In a saucepan, combine the sliced strawberries, sugar, and the scraped vanilla bean seeds. Cook over medium heat, stirring occasionally, until the strawberries soften and the sugar dissolves. Remove from heat and let it cool.

Make the Cream Mixture: In a separate saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove from heat and set aside.

Combine the Cream and Egg Yolks: In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.

Cook the Custard: Return the egg and cream mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Strain and Cool: Strain the custard into a clean bowl to remove any cooked egg bits. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.

Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.

Add the Strawberry Mixture: During the last few minutes of churning, add the strawberry mixture and allow it to mix into the ice cream.

Freeze the Ice Cream: Transfer the ice cream to an airtight container and freeze for several hours, or until firm.

Serving and Storage Tips:

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