Strawberry Vanilla Ice Cream Recipe
Recipe information
Make Strawberry Vanilla Ice Cream in just 3h 30m. 1 scoop
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Ingredients
Strawberry-Vanilla Ice Cream Base
Strawberry Compote / Swirl
Finish & Serve
Strawberry-Vanilla Ice Cream Base
1. Warm dairy and infuse vanilla
In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 1/2 cup granulated sugar. If using a vanilla bean, split it lengthwise, scrape the seeds into the dairy, and add the empty pod as well. Warm the mixture over medium heat, whisking occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 170°F / steaming and small bubbles at the edge). Remove from heat and let steep for 15 minutes if using vanilla bean; if using extract, stir it in after slightly cooling (do not steep).
2. Temper egg yolks
While the dairy is warming, whisk 2 large egg yolks in a medium bowl until smooth. Slowly pour about 1/3 cup of the hot dairy into the yolks in a thin stream, whisking constantly to temper. Continue adding another 1/3 cup gradually while whisking until the yolks are warmed and combined.
3. Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Return the pan to medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens slightly and coats the back of the spoon (170–175°F). Do not let it boil.
4. Finish and cool
Once thickened, remove the pan from heat. If you used a vanilla bean pod, remove and discard it. Stir in 1/8 teaspoon fine sea salt and 1 teaspoon vanilla extract if you did not use a bean. Prepare a bowl with 1 cup cold water and ice (ice bath). Pour the custard through a fine-mesh sieve into a clean bowl set over the ice bath to stop cooking and remove any cooked bits. Stir occasionally until the custard is cool to the touch (about 10–15 minutes).
Strawberry Compote / Swirl
5. Cook strawberry compote
While the custard cools, place 1 cup chopped fresh strawberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring, until the strawberries release their juices and soften, and the mixture reduces slightly and thickens into a loose jam (about 6–8 minutes). Mash lightly with the back of a spoon for a chunkier swirl or use a fork for smoother texture. Remove from heat and let cool to room temperature.
6. Optional reserve
If you want visible chunks/swirl, reserve 2–3 tablespoons of the compote to fold in after churning; otherwise plan to ripple the whole compote as you freeze.
Churning, Assembly & Serving
7. Churn the custard
Once the custard is fully cooled, chill it in the refrigerator for at least 1 hour (or overnight) until cold. If using an ice cream maker, churn according to manufacturer instructions until it reaches soft-serve consistency (usually 20–25 minutes).
8. Add strawberry swirl
Transfer a third of the churned ice cream into a freezer-safe container, spoon half of the cooled strawberry compote over it, gently swirl with a spatula. Add another third of ice cream, top with remaining compote, swirl again, and finish with the last third. If you reserved chunky compote pieces, fold them in gently during layering to keep pieces intact.
9. Harden in freezer and serve
Cover the container with a lid or plastic wrap and freeze for at least 2–4 hours to firm up. For a single scoop serving, allow the ice cream to sit at room temperature for 2–3 minutes to soften slightly, then scoop one generous scoop (about 1/2 cup) and serve.
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