Nothing says summer (or any time of year) like a scoop of homemade ice cream. This recipe combines the natural freshness of strawberries with the elegant touch of vanilla, creating a creamy, sweet, and absolutely delicious treat. Get ready to fall in love with every bite!

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Recipe Details

• Prep time: 20 minutes

• Cook time: 20 minutes

• Chill time: 4 hours

• Total time: 4 hours 40 minutes

• Servings: 8

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Ingredients

Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• 6 large egg yolks

Strawberry-Vanilla Mixture:

• 2 cups fresh strawberries, hulled and sliced

• 1 cup granulated sugar

• 1 vanilla bean (or 1 tablespoon vanilla extract)

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Step-by-Step Instructions

1. Prepare the Strawberries:
In a saucepan, combine the strawberries, sugar, and vanilla seeds.
Cook over medium heat, stirring occasionally, until a thick syrup forms (about 8–10 minutes).
Remove from heat and let cool completely.

2. Heat the Cream and Milk:
In another saucepan, mix the heavy cream and whole milk.
Heat over medium heat just until it begins to simmer. Remove from heat and set aside.

3. Prepare the Egg Yolk Mixture:
In a bowl, whisk the egg yolks until pale and frothy.
Slowly pour the hot cream mixture into the yolks while whisking constantly to avoid curdling.

4. Thicken the Mixture:
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (5–7 minutes).
Strain the mixture into a bowl and allow it to cool to room temperature.
Refrigerate for 2–3 hours until fully chilled.

5. Churn in the Ice Cream Maker:
Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

6. Add the Strawberries:
In the final few minutes of churning, gently add in the cooled strawberry mixture.

7. Freeze:
Transfer the ice cream to a freezer-safe container.
Cover and freeze for about 2 hours or until firm.

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Nutritional Information (Per Serving, Approximate):

• Calories: 250 kcal

• Carbohydrates: 25 g

• Protein: 4 g

• Fat: 15 g

• Sugars: 20 g

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Tips and Variations:

• No ice cream maker? Pour the mixture into a container and freeze, stirring every 30 minutes for 3 hours to prevent ice crystals.

• Love strawberries? Add extra chopped fresh strawberries at the end for more texture.

• Substitutions: Swap granulated sugar with honey or coconut sugar for a more natural sweetness.

• Serving suggestions: Pair with cookies, waffle cones, or simply enjoy straight from the freezer — it's irresistible!

Let me know if you want a graphic version for social media or a printable recipe card! 🍓🍦