Homemade Strawberry Vanilla Bean Ice Cream (Page 3 ) | March 2, 2025
Annonce:
Return the custard mixture to the saucepan over low heat.
Stir constantly with a wooden spoon until it thickens enough to coat the back of the spoon (170-175°F on a thermometer).

Remove from heat and strain through a fine-mesh sieve into a bowl.
Stir in vanilla extract, cover, and refrigerate for at least 4 hours or overnight.

Remove vanilla bean pod and pour the chilled custard into an ice cream maker, churning according to the manufacturer’s instructions.
In the last few minutes of churning, add macerated strawberries.
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