Strawberry Vanilla Bean Ice Cream: A Sweet Scoop of Bliss!

In a medium bowl, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice.
Let the mixture sit for about 15 minutes, stirring occasionally. This helps the strawberries release their natural juices and soften.
Step 2: Make the Ice Cream Base
In a separate large bowl, whisk together the heavy cream, whole milk, 1/2 cup granulated sugar, and powdered sugar (if using).
Scrape the seeds from the vanilla bean and add both the seeds and the pod to the milk-cream mixture (or stir in the vanilla extract).
Stir until the sugar is fully dissolved and everything is well combined.
Step 3: Puree the Strawberries
After the strawberries have rested, use a fork or potato masher to mash them into a chunky puree. You can also blend them in a food processor for a smoother texture, depending on your preference.
Step 4: Combine the Strawberry and Cream Mixtures
Stir the strawberry mixture into the milk and cream mixture, ensuring it’s evenly distributed.
Remove the vanilla bean pod, if used.
Step 5: Freeze the Ice Cream
Pour the mixture into an airtight container and cover it.
Freeze for at least 4 hours or until solid. For best results, stir the ice cream once every 30 minutes for the first 2 hours to break up any ice crystals and ensure a smooth texture.
Step 6: Serve and Enjoy
Once the ice cream is fully frozen, scoop and serve! Garnish with extra sliced strawberries or a drizzle of chocolate sauce if desired.
Serving and Storage Tips