Small Batch Strawberry Vanilla Bean Ice Cream
Ingredients:
1 cup fresh strawberries, hulled and sliced
1/2 cup sugar
1/2 vanilla bean, split and seeds scraped
1 cup heavy cream
1/2 cup whole milk
3 large egg yolks
Instructions:
In a small saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries soften and the sugar dissolves. Remove from heat and let the mixture cool.
In a separate pot, heat the heavy cream and whole milk until it starts to simmer dont boil. Remove from heat.
In a mixing bowl, whisk the egg yolks. Slowly add the warm cream mixture into the yolks, whisking continuously to avoid curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon.
Strain the custard into a clean bowl to remove any lumps, and let it cool to room temperature. Chill the custard in the fridge until its cold.
Churn the chilled custard in your ice cream maker according to the manufacturers instructions.
In the last few minutes of churning, add the strawberry mixture.
Transfer the ice cream to a container and freeze until firm.
Prep Time: 15 minutes Cook Time: 15 minutes Chill Time: 3-4 hours Total Time: 4 hours 30 minutes Servings: 4
This smaller portion gives you a delightful creamy and fruity treat, perfect for sharing or savoring solo!