Ingredients

• 1 quart fresh strawberries, hulled
• 1 ½ cups heavy cream, divided
• ¾ cup white sugar
• 3 egg yolks
• 3 tablespoons light corn syrup

Place strawberries into the container of a blender or food processor; puree until smooth. Pour into a large bowl; set aside. Heat 1 1/4 cups of cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. Whisk sugar, egg yolks, remaining 1/4 cup cream, and corn syrup together in a large bowl. Gradually pour the hot cream into egg yolk mixture, whisking constantly. Return mixture to the saucepan and heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into berry puree through a sieve; mix well and refrigerate until chilled. Fill an ice cream maker with the mixture, and freeze according to the manufacturer’s instructions.