1 ½ cups heavy cream, divided
¾ cup white sugar
3 egg yolks
3 tablespoons light corn syrup
Place strawberries into the container of a blender or food processor; puree until smooth. Pour into a large bowl; set aside.
Heat 1 1/4 cups of cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. Whisk sugar, egg yolks, remaining 1/4 cup cream, and corn syrup together in a large bowl. Gradually pour the hot cream into egg yolk mixture, whisking constantly. Return mixture to the saucepan and heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into berry puree through a sieve; mix well and refrigerate until chilled.
Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
