STRAWBERRY VANILLA BEAN ICE CREAM 
absolutely delicious
absolutely delicious1 vanilla bean, split and seeds scraped
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar (divided)
Pinch of salt
6 large egg yolks
1 teaspoon pure vanilla extract
1 cup fresh strawberries, hulled and diced
2 tablespoons sugar (for strawberries)
INSTRUCTIONS:
STEP 1: MACERATE STRAWBERRIES
Toss diced strawberries with 2 tablespoons of sugar in a bowl. Let sit for 30 minutes until juicy.
STEP 2: HEAT MILK & CREAM
In a medium saucepan, combine heavy cream, whole milk, half of the sugar, salt, and vanilla bean seeds along with the pod. Heat gently until it just starts to boil. Remove from heat.
STEP 3: TEMPER EGG YOLKS
In a separate bowl, whisk egg yolks with remaining sugar until pale. Gradually whisk in the hot cream mixture, a little at a time, to temper the eggs.
STEP 4: COOK THE CUSTARD
Return the custard to the saucepan over low heat. Stir constantly with a wooden spoon until it thickens and coats the back of the spoon (about 170-175°F). Do not let it boil.
STEP 5: CHILL COMPLETELY
Strain the custard into a clean bowl through a fine mesh sieve. Stir in vanilla extract. Cover and refrigerate for at least 4 hours or overnight.
STEP 6: CHURN IT
Remove the vanilla bean pod. Pour the chilled custard into your ice cream maker. Churn according to manufacturer’s instructions. In the last few minutes, fold in the macerated strawberries.
STEP 7: FREEZE TO SET
Transfer the ice cream to an airtight container and freeze for 2-4 hours until scoopable.
Prep Time: 15 minutes | Chill Time: 4 hours | Churn Time: 25 minutes | Freeze Time: 2-4 hours | Servings: 6-8
Creamy, dreamy and bursting with berry goodness — this is the frozen dessert your summer needs!