2. Make the Ice Cream Base:
- In a medium saucepan, combine the heavy cream, milk, and 3/4 cup sugar.
- Add the vanilla bean seeds and the split pod to the mixture.
- Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
3. Temper the Egg Yolks:
- In a separate bowl, whisk the egg yolks until they become pale in color.
- Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Gradually add the tempered egg yolks back into the saucepan with the rest of the cream mixture.
4. Cook the Custard:
- Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This usually takes about 5-7 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract. Remove the vanilla bean pod.
5. Combine the Strawberries and Custard:
- Allow the custard to cool slightly, then stir in the strawberry puree until well combined.
- Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
6. Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze the Ice Cream:
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve:
- Enjoy your homemade Strawberry Vanilla Bean Ice Cream in bowls, cones, or as part of a dessert!
