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Strawberry Vanilla Bean Ice Cream (Frozen Custard)

Rich and creamy homemade strawberry vanilla bean ice cream made with a custard base, fresh strawberries, and real vanilla bean seeds for authentic flavor.

  • Total Time: 8 hours (including chilling)
  • Yield: 8 1x

Ingredients

Scale
  • 2 cups cold heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped
  • 5 large egg yolks
  • 1 cup granulated sugar, divided
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¾ lb strawberries, washed, hulled and roughly chopped
  • 1 tbsp good-quality vodka, optional

Instructions

  1. In a saucepan, whisk together the cream, milk, vanilla bean seeds, egg yolks, sugar (reserving 2 tbsp sugar for later) and the salt. Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
  2. Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
  3. In a bowl, combine the chopped strawberries with the vodka and the remaining 2 tbsp sugar. Stir and let sit for several minutes until the sugar is dissolved. Scrape the mixture into a small food processor, and pulse a few times to finely chop the fruit. It should resemble the texture of slightly chunky strawberry salsa, but not a smooth puree.
  4. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the strawberry mixture. Transfer to a container and freeze until firm.

Notes

Chill the custard base overnight for the best texture. The vodka in the strawberries prevents large ice crystals from forming. Use an ice cream maker for optimal results.

  • Author: Olivia Bennett
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 25g
  • Sodium: 100mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 160mg