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+ servings
Scoops of strawberry vanilla bean ice cream.

Strawberry Vanilla Bean Ice Cream (Frozen Custard)

Heather Smoke
Rich and creamy frozen custard, flecked with vanilla bean, and full of fresh strawberries.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Freeze Time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine American
Servings2 quarts

Equipment

  • Ice Cream Maker

Ingredients
 

  • 2 cups cold heavy whipping cream, divided
  • 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
 

  • 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.
  • 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.
  • 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.
  • Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. Halfway through the churning, add the strawberry mixture, including all the liquid. Finish churning the ice cream until it has a soft serve consistency.
  • Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours, or overnight.

Notes

  • The vodka is optional, but the alcohol helps to maintain a smooth, creamy texture.
  • Homemade ice cream is best eaten within about 2 weeks.
Keyword Frozen Custard, Ice Cream, Strawberry, Vanilla Bean
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