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).
Chill the Custard: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.
Churn the Ice Cream: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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