1. Pure strawberries - set aside
2. Heat 1 - 1/4 heavy cream until bubbles form on edges
3. Combine sugar, egg yolks and stir
4. Stir in corn syrup
5. Stir in cream mixture
6. Add mixture back to stove, cook on medium - do not boil
7. Combine with strawberries - refrigerate 2 hours
8. Mix in Cusinart ice cream mixer for 20 minutes
9. Freeze an additional 2 hours for firmer consistency
Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 1-2
1 pound fresh strawberries, hulled
1 1/4 cups heavy cream, divided
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup
1/4 cup cream
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