Strawberry Vanilla Bean Ice Cream with Strawberry Syrup

Serving: Serve the ice cream in bowls or cones, topped with a generous drizzle of strawberry syrup.
Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Keep the strawberry syrup in a jar in the fridge for up to 1 week.
Variations
Add-ins: Stir in mini chocolate chips or crushed cookies into the ice cream during the last few minutes of churning for added texture.
Use different berries: Try substituting strawberries with raspberries, blueberries, or a mix of berries for a new twist.
FAQ
Q: Can I make this ice cream without an ice cream maker?
A: Yes! After chilling the mixture, pour it into a shallow pan and freeze. Stir every 30 minutes until it reaches a creamy texture.

Q: Can I use frozen strawberries for the ice cream?
A: Fresh strawberries work best for macerating, but you can use frozen strawberries. Just thaw them before using.

Enjoy this indulgent yet refreshing treat!