HOMEMADE STRAWBERRY ICE CREAM

HOMEMADE STRAWBERRY ICE CREAM
16 ounces ripe strawberries, hulled and halved (4 cups)
2 tablespoons light corn syrup
1 1/2 cups buttermilk
1 1/2 cups sugar
2 cups heavy whipping cream

Mash strawberries with corn syrup. Should get 2 2/3 cups. Add buttermilk and
sugar, stir till sugar dissolves. Beat heavy cream on medium-high speed till
stiff peaks form when beaters are lifted. Gently fold in strawberry mixture.
Pour into shallow 2 1/2-3 quart bowl or pan or follow manufacturer's directions
on an ice cream machine. If not using ice cream machine, cover and freeze at
least 4 hours, stirring once after 2 hours or when edges start to harden. Serve
or spoon into airtight container and freeze up to 1 week.

Source:

rec.food.cooking, rec.food.recipes