Strawberry Panna Gelata

Combine milk, whipping cream, 1½ tablespoons sugar, and 1½ teaspoons light corn syrup in a saucepan over medium heat, stirring until the sugar dissolves completely.

Remove the cream mixture from heat and let cool to room temperature, then refrigerate until thoroughly chilled.

Hull and halve the strawberries, then place them in a heavy-bottomed saucepan with about 1 cup sugar, 2 tablespoons light corn syrup, and the fresh lemon juice.

Cook the strawberry mixture over medium heat, stirring occasionally, until the mixture reaches a jam-like consistency and the sugar is fully dissolved.

Pass the cooked strawberry mixture through a fine-mesh sieve to remove seeds, pressing gently with the back of a spoon to extract all the liquid and pulp.

Allow the strawberry syrup to cool to room temperature, then refrigerate until chilled.

Combine the chilled cream mixture with the chilled strawberry syrup, stirring until evenly blended.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the panna gelata reaches a soft-serve consistency.

Transfer the churned panna gelata to a freezer-safe container and freeze until firm enough to scoop, about 4-6 hours or overnight.