Whisk together 1 cup of heavy cream, the milk, the egg yolks, the sugar, and corn syrup in a 3 or 4-quart saucepan. Heat over medium heat until the mixture reaches 175°F. Steam will be rising from the surface and little bubbles will appear around the edges of the pan.

Do not let the custard boil because the eggs will curdle and the custard will have a grainy texture.

Pour the custard through the fine mesh strainer to catch any bits of cooked eggs. Stir in the vanilla extract, then stir in the remaining 1/2 cup of cold heavy cream.

Place the custard in an ice bath and slowly whisk until the custard has cooled to 75-80°F.

Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.

Puree the strawberries just until they’re chunky. You don’t want a completely smooth strawberry puree. Whisk, all but 1/4 cup into the cold custard. Follow the ice cream maker instructions for churning the ice cream.

Spoon a portion of the ice cream into a container. Swirl about half of the strawberry puree into the ice cream. Add the remaining ice cream to the container, then swirl the remaining into the ice. Freeze the ice cream for at least 6 hours.