Recipe: Homemade Strawberry or Peach Ice Cream (ice cream machine)

FRESH HOMEMADE ICE CREAM (STRAWBERRY OR PEACH)
"Perfect with summer's best fruit."



3/4 cup plus 2 tablespoons sugar, divided use
2 tablespoons Argo Corn Starch
1/4 teaspoon salt
2 cups 2% milk
2/3 cup Karo Light Corn Syrup, divided use
2 egg yolks, slightly beaten
1 1/2 teaspoon Spice Islands Pure Vanilla Extract
2 1/2 to 3 cups sliced fresh strawberries (or 2 1/2 to 3 cups sliced, peeled fresh peaches)
2 tablespoons sugar
1 tablespoon lemon juice
2 cups heavy (whipping) cream

Combine 3/4 cup sugar, corn starch and salt in a 2-quart saucepan. Gradually stir in milk until smooth. Stir in 1/3 cup corn syrup and egg yolks. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in vanilla.

Pour into a large bowl and press plastic wrap to surface of mixture. Refrigerate at least 2 hours or until chilled.

Meanwhile, combine strawberries or peaches with remaining 2 tablespoons sugar and lemon juice; stirring gently. Cover and refrigerate 1 to 2 hours.

TO MAKE THE ICE CREAM:
Place fruit mixture in a blender or food processor. Add remaining 1/3 cup corn syrup; pulse to chop strawberries or peaches. Stir chopped fruit mixture and cream into chilled custard mixture, blending well.

Freeze in 2-quart ice cream freezer following manufacturer's directions.

Spoon into freezer containers; cover and freeze several hours or until desired firmness is reached.

VARIATIONS:

FOR LIGHTER ICE CREAM:
Substitute 1 cup milk and 1 cup heavy cream in place of the 2 cups heavy cream.

FOR CHUNKIER ICE CREAM:
Add 1/2 cup chopped strawberries or peaches to ice cream 5 minutes before removing from ice cream freezer.

Makes about 2 quarts
Source: Karo Syrup, ACH Food Companies, Inc.