Ingredients
2 cups whole milk2 tablespoons light corn syrup1 tablespoon honey3/4 cup sugar1/2 teaspoon sea salt2-1/2 cups fresh strawberries (about 12 ounces), halved1/2 cup heavy whipping cream1 teaspoon lemon juice
Preparation
Place first 6 ingredients in a blender; cover and blend. While blending, gradually add cream, blending just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.
