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Homemade Strawberry Vanilla Bean Ice Cream (Primary Keyword)

There’s nothing quite like a scoop of homemade ice cream on a summer night — or any night, if we’re being honest. This Homemade Strawberry Vanilla Bean Ice Cream (Primary Keyword) is creamy, bright, and just the kind of dessert that makes you pause whatever chaos is happening (laundry can wait). Whether you’re a busy mom juggling dinner and homework or a professional craving a little homemade indulgence, this recipe fits right into your life. If you love classic flavors, you might also enjoy this homemade ice cream guide for other ways to celebrate chill-time in your kitchen.

I’m Anna, and along with my sister Patricia, I adore turning simple ingredients into moments of joy. This recipe is one of our favorites — it’s a little fancy (thank the vanilla bean), a lot approachable, and adored by picky eaters and grown-ups alike.

Why You’ll Love This (Primary Keyword)

• Real strawberries + real vanilla bean = a flavor that sings.
• Custard base makes it luxuriously smooth; the texture is worth the small extra effort.
• Option for a no-churn version if your schedule (or your mixer) won’t cooperate.
• Makes a beautiful, shareable pint for guests or a quiet night with Netflix and fork.

Ingredients

For the churned custard-based ice cream (yields about 1 quart):

• 1 1/2 cups hulled strawberries, mashed (about 8–10 medium berries)
• 1/3 cup granulated sugar (divided: 2 tbsp with strawberries, 1/3 cup for custard)
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar (if you prefer less sweet, reduce total sugar by 2 tbsp)
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 5 large egg yolks
• Pinch of salt
• Optional: 1–2 tbsp lemon juice to brighten the strawberry flavor

No-churn quick option:

• 2 cups heavy cream, cold
• 1 (14 oz) can sweetened condensed milk
• 1 cup crushed strawberries (lightly drained)
• Seeds from 1 vanilla bean or 1 tsp vanilla extract

Directions — Churned Custard Method (best texture)

1. Macerate the strawberries: Place the mashed strawberries in a bowl with 2 tablespoons sugar and 1 tablespoon lemon juice (if using). Stir, cover, and let sit at room temperature for 15–30 minutes. This draws out the juices and deepens the flavor — kitchen magic you barely have to babysit.

2. Split and scrape the vanilla bean: Slice the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the pod, milk, and 1 cup of cream to the pan. Warm gently over medium heat until just steaming (don’t boil). Remove from heat and let the vanilla steep for 15–20 minutes for extra depth.

3. Make the custard: In a bowl, whisk the egg yolks with 1/3 cup sugar until slightly pale. Reheat the vanilla-infused milk to a simmer. Slowly temper about 1/2 cup of the hot milk into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan.

4. Cook the custard: Return the saucepan to medium-low heat and stir constantly with a wooden spoon or spatula until the mixture thickens enough to coat the back of the spoon (about 170–175°F if using a thermometer). Be patient — this step creates the creaminess that makes ice cream feel indulgent, not icy.

5. Chill the base: Remove from heat, strain the custard into a bowl to remove the vanilla pod and any bits of cooked egg, then stir in the remaining 1 cup cream and a pinch of salt. Refrigerate until completely cold (at least 4 hours, ideally overnight).

6. Combine strawberries: Just before churning, fold the macerated strawberries (and their juices) into the chilled custard. If you like swirls instead of fully mixed fruit, reserve 1/4 cup of the berries and ripple them in at the end.

7. Churn: Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it’s soft-serve consistency (usually 20–30 minutes).

8. Freeze to firm: Transfer to a freezer-safe container, press a piece of parchment over the surface to prevent ice crystals, and freeze 2–4 hours to firm up.

No-churn Quick Method (for busy days)

1. Whip the cream: Cold heavy cream whipped to stiff peaks takes center stage here. Beat 2 cups cream to stiff peaks.

2. Fold and flavor: Gently fold the sweetened condensed milk, vanilla, and crushed strawberries into the whipped cream until streaks of fruit remain. Pour into a loaf pan or container and freeze at least 6 hours.

Recipe Notes

• If you’re using vanilla extract instead of a bean, add it after the custard has cooled; heat can dull the flavor.
• For a brighter strawberry flavor, add 1 tablespoon of lemon juice to the mashed berries.
• To avoid an icy texture, make sure your custard is thoroughly chilled before churning and avoid leaving the ice cream at room temperature too long while scooping.

Tips from the Kitchen (practical and cheerful)

• Don’t skimp on chilling time. Rushing the custard’s cool-down is the number one reason homemade ice cream turns grainy.
• If your ice cream is a little too hard after freezing, let it sit at room temp for 8–10 minutes before scooping. Patience = scoopable glory.
• No ice cream maker? No problem — the no-churn method is a wonderful fallback and is especially useful for last-minute desserts.
• Fun swirl idea: Fold in a few tablespoons of strawberry jam at the end for ribboned sweetness.
• If berries are out of season, use frozen strawberries (thawed and drained) — they work great and are a cost-saver.

A Little Backstory
Patricia and I test recipes like it’s a full-time job — someone has to taste, right? This ice cream started as a way to use a summer bounty of strawberries from our neighbor’s garden. We used vanilla beans because, well, they feel celebratory. Our kids declared it “the nice ice cream,” which is the highest compliment in our household. It’s been the go-to treat for backyard get-togethers ever since.

How to Serve & Pair

• Scoop into chilled bowls and top with a few fresh strawberry slices and a tiny sprinkle of flaky sea salt.
• Pair with warm shortcakes or crushed graham crackers for an easy strawberry shortcake.
• For a grown-up twist, drizzle a little balsamic reduction over the scoop — trust me, it’s a game changer.
• Leftover ice cream can be blended into milkshakes, folded into waffles, or used atop a warm peach crisp.

FAQs (quick and honest answers)

Q: Can I substitute the heavy cream with half-and-half?
A: You can, but heavy cream gives the richest, smoothest texture. Using half-and-half will make the ice cream lighter but possibly icier. If you must swap, consider adding a tablespoon of cornstarch to the custard to help stabilize it.

Q: Can I use frozen strawberries?
A: Yes — thaw them, drain excess liquid, then macerate with sugar. You might need to cook them briefly to concentrate flavor if they’re watery.

Q: How long will it keep in the freezer?
A: Properly stored in an airtight container, the ice cream will stay lovely for up to 2 weeks. For longer storage, press plastic wrap directly on the surface before sealing the lid to prevent ice crystals.

Q: Can I make this dairy-free?
A: For a dairy-free version, try full-fat coconut milk (chilled) and a no-cook method. The texture will be more sorbet-like; it’s delicious but different.

Q: What are some substitutions if I don’t have a vanilla bean?
A: Use 2 teaspoons pure vanilla extract in the custard, added after it cools. It’s fine — vanilla beans do add those flecks and that extra aroma, but extract still delivers warmth.

Need more ideas for themed treats? If you’re in a festive mood, try a peppermint-inspired dessert like this Candy Cane Ice Cream Log for holiday gatherings.

Final Notes
This Homemade Strawberry Vanilla Bean Ice Cream (Primary Keyword) is one of those recipes that feels like a small celebration every time. It’s flexible: choose the custard method when you want velvet texture and the no-churn route when life is full and time is short. Either way, you’re gifting yourself — and your family — a scoop of homemade comfort.

Conclusion

If you’re curious about variations or want an alternate frozen custard take, check out this Strawberry Vanilla Bean Ice Cream (Frozen Custard) – Curly Girl Kitchen for another approach. For a simple, crowd-pleasing strawberry-only version, this Easy Strawberry Ice Cream – Like Mother, Like Daughter is a lovely companion to the recipe above.

Meta description (150 characters):
(Primary Keyword) is the perfect sweet fix for busy days—easy, creamy strawberry vanilla bean ice cream that’s quick to make and impossible to resist.