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