Homemade Strawberry Ice Cream

Insert strawberries into a blender or food processor and blend until you achieve the desired consistency. Transfer the pureed mixture to a large bowl; reserve for later use.

Heat 1 1/4 cups of cream in a saucepan over medium heat, stirring occasionally until it starts to simmer and form tiny bubbles on the edge of the pan. Combine sugar, egg yolks, remaining 1/4 cup cream, and corn syrup in a large bowl. Gradually pour the hot cream into the egg yolk mixture, whisking continuously to prevent lumps. Return the mixture to the saucepan and continue heating until it reaches a thick, syrupy texture, approximately 5 minutes. Be cautious not to allow the mixture to boil over; instead, monitor its temperature closely. Strain the custard into the berry puree through a fine-mesh sieve; mix thoroughly and refrigerate until chilled.

Fill an ice cream maker with the mixture, following the manufacturer's guidelines for freezing and churning.