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In a small saucepan, combine sugar and cornstarch. Stir in half-and-half. Cook and stir over medium heat until mixture simmers. Cook 1 minute longer. Remove from heat. Slowly stir half of hot mixture into beaten eggs. Stirring constantly, pour egg mixture into remaining hot mixture; return pan to heat. Cook and stir over low heat about 2 minutes or until mixture thickens. Stir in corn syrup; cool. In blender or food processor fitted with metal blade, process strawberries until almost smooth. Add strawberries and whipping cream to egg mixture. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. |