Directions

1. Add the strawberry puree to a small saucepan over medium heat. Heat for 20 minutes, or until reduced by half. Transfer to a heatproof dish and chill in the refrigerator.
2. In a large mixing bowl, whip the heavy cream until it reaches soft peaks.
3. In a separate bowl, stir together the sweetened condensed milk, Karo^® Light Corn Syrup, vanilla, salt, and red food coloring (if using). Then stir in the cooled strawberry puree.
4. Slowly pour the reduced and cooled strawberry mixture into the heavy cream as you mix on low speed.
5. Once all of the strawberry mixture is added, switch to a rubber spatula and fold the mixtures together.
6. Pour ⅓ of the mixture into a 9″ x 5″ loaf pan. Sprinkle ½ of the chopped strawberries on top and cover with another ⅓ of the mixture. Sprinkle another layer of strawberries and top it off with the rest of the mixture.
7. Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
8. Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.