1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2/3 cup light corn syrup, divided
1 egg yolk, slightly beaten
1/2 teaspoon vanilla
2 cups fresh strawberries, sliced
1 cup heavy or whipping cream
In 1 quart saucepan combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in 1/3 cup corn syrup and egg yolk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; stir in vanilla. Turn into medium bowl and cover surface with plastic wrap. Refrigerate at least 1 hour or until chilled. Meanwhile, in blender or food processor, finely chop strawberries with remaining 1/3 cup corn syrup. Add to custard with cream; stir until well blended. Freeze in 2 quart electric or hand-crank freezer following manufacturer’s directions. Spoon into freezer containers; cover and freeze several hours or until firm. Makes about 2 quarts.
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