Vanilla Bean Ice Cream with Fresh Strawberries

Vanilla Bean Ice Cream with Fresh Strawberries Recipe
Photo: Oxmoor House
This recipe was inspired by Jeni’s Splendid Ice Creams at Home, by Ohio-based ice cream maker Jeni Britton Bauer.

Yield:

Serves 8 (serving size: 1/2 cup)
Total time: 5 Hours, 6 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 5 Hours, 6 Minutes

Nutritional Information

Calories 233
Fat 9.4 g
Satfat 5.8 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 35.4 g
Fiber 0.4 g
Cholesterol 31 mg
Iron 0.1 mg
Sodium 81 mg
Calcium 113 mg

Ingredients

2 cups whole milk, divided
5 teaspoons cornstarch
1 1/2 ounces 1/3-less-fat cream cheese, softened
1/16 teaspoon salt
1 cup half-and-half
2/3 cup sugar
1/4 cup heavy cream
2 tablespoons light corn syrup
1 (4-inch) piece vanilla bean, split lengthwise
1 cup quartered strawberries
1/4 cup sugar

Preparation

1. Combine 2 tablespoons milk and cornstarch in a small bowl, stirring until smooth. Combine cream cheese and salt in a large bowl, stirring with a whisk.

2. Combine remaining milk, half-and-half, and next 3 ingredients (through corn syrup) in a medium saucepan. Scrape seeds from vanilla bean; stir seeds into milk mixture in pan, reserving bean for another use. Bring to a boil; boil 4 minutes, stirring occasionally.

3. Add cornstarch mixture; stir with a whisk. Cook, stirring constantly, 2 minutes or until slightly thick. Gradually add milk mixture to cream cheese mixture, stirring until smooth. Return milk mixture to saucepan. Place pan in a large ice-filled bowl until mixture cools to room temperature (about 10 minutes), stirring occasionally.

4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

5. While ice cream freezes, combine strawberries and 1/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat; cook 5 minutes or until fruit is soft and juice is syrupy. Place pan in a large ice-filled bowl until fruit is cold (about 10 minutes), stirring occasionally.

6. When ice cream is finished churning, transfer to a container suitable for the freezer, alternating spoonfuls of the ice cream with dollops of the fruit. Press a piece of parchment or wax paper directly on the surface of the ice cream, and freeze until firm, about 4 hours. Remove from freezer to soften before serving.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note