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Vanilla Bean Ice Cream with Fresh Strawberries

Photo: Oxmoor House
Total time 5 hrs, 6 mins
Yield Serves 8 (serving size: 1/2 cup)
This recipe was inspired by Jeni’s Splendid Ice Creams at Home, by Ohio-based ice cream maker Jeni Britton Bauer.


  • 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

Nutrition 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

How to Make It

  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.

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