Vanilla Bean Ice Cream with Fresh Strawberries
Vanilla Bean Ice Cream with Fresh Strawberries is a gluten free and vegetarian recipe with 8 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 231 calories, 4g of protein, and 9g of fat. From preparation to the plate, this recipe takes about 5 hours and 6 minutes. Head to the store and pick up corn syrup, cornstarch, sugar, and a few other things to make it today. Summer will be even more special with this recipe.
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.
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.
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.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
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.
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.