STRAWBERRY ICE CREAM

Makes around 1 ½ litres

3 cups thinly sliced strawberries

1 cup sugar, divided

1 cup milk

2 eggs

Dash of salt

½ cup light corn syrup

1 cup heavy cream

½ tsp lemon juice

½ tsp vanilla extract

Whole strawberries for garnish (optional)

Toss sliced berries with enough sugar to sweeten, about ½ cup. Whirl in blender with milk until smooth; set aside. In large bowl of mixer beat eggs, remaining sugar, and salt until thick and light-coloured. Beat in berry mixture, corn syrup, cream, lemon juice, and vanilla until well blended.

Freeze until almost firm. Beat until smooth. Freeze again, then beat again. Turn into chilled 9×9-inch baking pan or 9x5x3-inch loaf pan. Freeze until firm, then cover airtight.

Garnish as desired, with strawberries or a dash of brandy.