Strawberry Vanilla Bean Ice Cream

Strawberry Vanilla Bean Ice Cream

Ingredients:

• 1 cup of fresh strawberries, hulled and chopped
• 1 vanilla bean pod, split lengthwise
• 2 cups of heavy cream
• 1 cup of whole milk
• 3/4 cup of granulated sugar
• 6 large egg yolks

Directions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and vanilla bean pod. Heat over medium heat, stirring occasionally until the mixture is steaming but not boiling.
2. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the eggs while whisking constantly. This will temper the eggs and prevent them from scrambling.
3. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
4. Strain the mixture through a fine-mesh sieve into a clean bowl. Scrape the vanilla bean seeds into the mixture and discard the pod.
5. Chill the mixture in the refrigerator for at least 4 hours, or overnight.
6. Once chilled, churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions. Add the chopped strawberries during the last few minutes of churning.
7. Transfer the churned ice cream to a container and freeze for at least 3 hours before serving.
   Tips:

• For a smoother ice cream consistency, make sure to strain the mixture before chilling.
• You can use frozen strawberries if fresh ones are not in season.
• Feel free to add a splash of lemon juice for a hint of brightness to the ice cream.
  Prep time: 30 minutes
  Calories: 320 per serving (based on 8 servings)