Directions:
In a saucepan over medium heat, combine chopped strawberries, 2 tbsp sugar, and lemon juice. Cook for 8–10 minutes until thick and jammy. Cool completely.
In a large bowl, whisk together cream, milk, granulated sugar, and salt. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the mixture (or use paste).
Cover and chill the base for at least 4 hours or overnight. Remove the vanilla pod before churning.
Pour the base into an ice cream maker and churn according to manufacturer’s instructions (usually about 20–25 minutes).
During the last minute of churning, gently swirl in the cooled strawberry compote.
Transfer to an airtight container and freeze for 4 hours or until firm.
Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 280 kcal per serving | Servings: 6
Tips:
Chill your compote and base thoroughly before churning for the smoothest texture.
Leave some strawberry chunks for a delightful texture contrast in every bite.
