Saturday, September 27, 2008

Strawberry vanilla bean ice cream!

This is so amazing and can be altered in so many ways. If you don’t have any vanilla beans then just use 2 teaspoons vanilla and it will be fine, you just won’t have the pretty black spots throughout. It is a nice option over custard ice creams as there is zero cook time and no need to chill first. I got the basic outline from recipezarr and then modified it to match my needs.


2 large eggs

3/4 cup sugar

2 cups heavy whipping cream (I get it from my local dairy)

1 cup milk

1 scraped vanilla bean OR 2 teaspoons vanilla extract
¼ c premade strawberry sauce seedless (you can use the syrup kids put in milk and that is fine)

½ chopped strawberries set aside for later they can be fresh that you froze or frozen in a bag


Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, and then continue whisking until completely blended, about 3 minutes more. Pour in the cream, milk, vanilla and strawberry sauce and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. In my compressor ice cream maker it takes about 40 minutes as I let it get super thick. When it is thick and near the end just add the chopped strawberries and mix it up.
It is ready to eat now or you can stick it in the freezer for an hour or 2 to get harder. If you put it in the freezer to eat the next day pull it out of the freezer about 10 minutes before you are ready to eat it and then dish it up it gets back that creaminess and it sooooooo good.
Makes 1 Quart
Hubby thinks it is better than any ice cream he has ever had! I was quite surprised as he is a BIG ice cream lover.

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