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Strawberry Vanilla Bean Ice Cream
Portions
8
portionsTemps de préparation
20
minutesTemps de cuisson
20
minutesCalories
800
kcalIngredients
2 cups fresh strawberries, hulled and sliced
– 1 cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 2 cups heavy cream
– 1 cup whole milk
– 6 large egg yolks
Directions
- In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved. Remove from heat and let it cool. In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from heat.
- In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. - Strain the custard through a fine-mesh sieve into a bowl. Discard the solids.
. Chill the custard in the refrigerator for at least 4 hours or overnight. Churn the custard in an ice cream maker according to the manufacturer’s instructions - During the last few minutes of churning, add the strawberry mixture.
. Transfer the ice cream to a container and freeze for a few hours until firm.
