16 oz. ripe strawberries, hulled and halved (4 cups)
2 tbsp. light corn syrup
1 1/2 cups buttermilk
1 1/2 cups granulated sugar
2 cups heavy (whipping) cream
1. Mash strawberries with corn syrup in a medium bowl. (You should have 2 2/3 cups.) Add buttermilk and sugar; stir until sugar dissolves.
2. Beat heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form when beaters are lifted. Gently fold in strawberry mixture. Pour into a shallow 2 1/2 to 3 quart metal bowl or pan.
3. Cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve or spoon into an airtight container and freeze up to 1 week.
Makes about 2 1/2 quarts (10 cups).
Ice cream may be frozen up to 1 week. If you have an ice cream machine, you can freeze part or all of the mixture (depending on capacity of machine's container), following manufacturer's directions.
Date: June 15, 2002