Ingredients

• 1 quart fresh strawberries , hulled
• 1.5 cups heavy cream
• 0.75 cups white sugar
• 3 large egg yolks
• 3 tablespoons light corn syrup

Instructions

1. 1 Place strawberries into a blender or the bowl of a food processor; blend until smooth. Pour into a large bowl; set aside.
2. 2 Heat 1 ¼ cups cream in a medium saucepan over medium heat until bubbles appear at the edge of the pan. Whisk sugar, egg yolks, remaining ¼ cup cream, and corn syrup together in a large bowl until well combined; gradually pour in hot cream, whisking constantly. Return mixture to the saucepan; heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow custard to boil.
3. 3 Strain custard through a sieve into strawberry purée; mix well. Refrigerate until chilled.
4. 4 Pour strawberry custard mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm.

Nutrition per serving