- In a pot, bring the milk, cream, sugar, corn syrup, cornstarch and salt to a boil. Simmer for 2 minutes, stirring with a whisk. Pour into a bowl and cover with plastic wrap directly on the surface of the mixture. Let cool, then refrigerate for 4 hours or until completely chilled.
- Once chilled, combine the milk mixture with the strawberry purée and lemon juice. Pour the mixture into an ice cream maker and churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.
- Transfer to an airtight container and freeze for 1 hour or until firm. If desired, let the ice cream soften at room temperature for a few minutes before serving.
To get 2 cups (500 ml) of strawberry purée, blend 4 cups (560 g) of fresh, hulled strawberries until smooth, then pass through a sieve. If the strawberries are very sweet, you can add an additional 1 tbsp (15 ml) of lemon juice in step 2.