HOMEMADE STRAWBERRY ICE CREAM 
 
1/4 cup sugar 
1 tablespoon cornstarch 
1 dash salt 
1 cup milk 
2/3 cup light corn syrup, divided 
1 egg yolk, slightly beaten 
1/2 teaspoon  Extract 
2 cups Fresh Strawberries, sliced 
1 cup Heavy 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. 

See Also Ice Cream