Sweet Cream Ice Cream

Based on the recipe found here.

SWEET CREAM ICE CREAM

1/2 c. sugar

• 2 Tbsp. cornstarch
• 2 c. heavy cream
• 1 c. whole milk
• 1/4 c. light corn syrup
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• In a large saucepan, whisk together sugar and cornstarch until combined. Pour in cream, milk and corn syrup and whisk until well blended. Cook mixture over medium heat, stirring constantly, until mixture comes just to a gentle boil. Reduce heat and allow mixture to gently bubble, stirring constantly, for 30 seconds. Strain mixture through a fine mesh sieve into a large bowl. Cover mixture with saran wrap or wax paper, pressing directly against the surface of the ice cream base to prevent a skin from forming.
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• Refrigerate mixture until fully chilled, then transfer to freezer and freeze 1 hour - 1 1/2 hours. Transfer extra chilled ice cream mixture to an ice cream maker and freeze according to manufacturers directions. Transfer ice cream to an airtight container and freeze until nearly firm.