Strawberry Vanilla Bean Ice Cream is a Blissful Burst of Summer Joy – A Creamy, Irresistible Escape

Serve: Serve your ice cream in bowls or cones. It’s perfect for a summer gathering or as a sweet treat after dinner.
Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes to soften before scooping if it gets too hard.
Variations:
Swirl in a Sauce: Drizzle some chocolate syrup or caramel sauce for an extra layer of flavor.
Add-ins: Stir in some chopped chocolate or crushed graham crackers before freezing for added texture.
Dairy-Free Option: Use coconut cream and dairy-free milk for a non-dairy version.
FAQ:
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw them completely before mashing them.

How can I make the ice cream extra creamy?
For an even richer texture, you can add an extra tablespoon of sugar to the egg yolks when making the custard or substitute part of the milk with extra cream.

Can I make the ice cream without an ice cream maker?
Yes, pour the chilled mixture into a shallow dish and place it in the freezer. Stir every 30 minutes to break up the ice crystals until it reaches a creamy consistency (usually about 3-4 hours).

This Strawberry Vanilla Bean Ice Cream is a refreshing treat that will bring a burst of summer joy to any occasion! Its rich flavor and creamy texture will leave you wanting more.