Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 1 1/2 cups milk
- 1/2 cup whipping cream
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons light corn syrup
- 2 pints strawberries, stemmed
- 3 tablespoons fresh lemon juice
- 2 tablespoons light corn syrup
- Sugar (about 1 cup)
To make cooked cream:
In heavy, 2-quart stainless steel saucepan over medium-high heat boil milk, cream, 1 1/2 tablespoons sugar and corn syrup 20 to 25 minutes, stirring occasionally, until mixture coats a spoon. Do not allow the mixture to burn or color. Remove from heat and cool completely.
Meanwhile, puree strawberries with blender or food processor. Stir in lemon juice and 2 tablespoons corn syrup. Gradually mix in sugar, adding up to 1 cup, depending on sweetness of strawberries. Stir strawberry mixture into cooled cream mixture. Pour into container of ice cream freezer and freeze according to manufacturer's instructions. Transfer to freezer container, cover and allow to set up in freezer up to 4 hours.
Makes about 1 1/2 quarts