In 1 quart saucepan combine sugar, cornstarch and salt. Gradually stir in milk until smooth.
Stir in 1/3 cup corn syrup and egg yolk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; stir in vanilla.
Turn into medium bowl and cover surface with plastic wrap.Refrigerate at least 1 hour or until chilled.
Meanwhile, in blender or food processor, Finely chop strawberries with remaining 1/3 cup corn syrup.
Add to custard with cream; stir until well blended. Freeze in 2 quart electric or hand-crank freezer following manufacturer's directions.
Spoon into freezer containers; cover and freeze several hours or until firm.Makes about 2 quarts.
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