Vanilla Bean Ice Cream with Fresh Strawberries
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)
More From Oxmoor House
5 Hours, 6 Minutes
Amount per serving
- Calories: 233
- Fat: 9.4g
- Saturated fat: 5.8g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.4g
- Protein: 3.5g
- Carbohydrate: 35.4g
- Fiber: 0.4g
- Cholesterol: 31mg
- Iron: 0.1mg
- Sodium: 81mg
- Calcium: 113mg
- 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
- 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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