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Strawberry Panna Gelata

1 1/2 cups milk
1/2 cup whipping cream
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons light corn syrup
2 pint baskets very ripe California strawberries, stemmed
3 tablespoons fresh lemon juice
2 tablespoons light corn syrup
Sugar (about 1 cup)

1. To Make Cooked Cream: In heavy, 2-quart stainless steel saucepan over medium-high heat boil milk, cream, 1 1/2 tablespoons sugar and corn syrup 20 to 25 minutes, stirring occasionally, until mixture coats a spoon. Do Not allow the mixture to burn or color. Remove from heat and cool completely.
2. Meanwhile, puree strawberries with electric blender or food processor. Stir in lemon juice and 2 tablespoons corn syrup. Gradually mix in sugar, adding up to 1 cup, depending on flavor of strawberries.
3. Stir strawberry mixture into cooled cream mixture.
4. Pour into container of ice cream freezer and freeze according to manufacturer's instructions. Transfer to freezer container, cover and ripen in freezer up to 4 hours.

Makes about 1 1/2 quarts

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.