Making homemade ice cream is a Southern tradition to say the least. Let the kids line up for a turn a cranking the handle while the rock salt melts the ice. 

These days, it's much easier, with a variety of electric home ice cream makers available. So you have no excuse not to try this recipe!

What, strawberries aren't "in season," you say? Not problem. The all-natural juicy strawberry flavors of Pennington's Strawberry Rye Whiskey will make sure the berry flavor is burstin'!

This recipe is made in two steps - a cooked custard with fresh strawberries and Pennington's and a Pennington's Strawberry swirl for extra flavor. 




1.5 cups Whole Milk

1 cup Heavy Whipping Cream

1 cup Pureed Fresh Strawberries

1/2 cup Granulated Sugar

3 Whole Eggs

1/2 tsp Salt

2 Tbsp Vanilla Extract

1/2 cup Pennington's Strawberry Rye Whiskey



1 cup Pureed Fresh Strawberries

1/4 cup Granulated Sugar

1/4 cup Pennington's Strawberry Rye Whiskey


To Make the Custard Base:

Combine the cream, milk, sugar and salt in a large saucepan and cook, stirring with a wooden spoon, over medium heat. Put the yolks in a metal or glass bowl and whisk lightly. When the cream mixture is starting to steam, whisk a cup or so, 1/4 cup at a time, into the yolks to temper them. Once the eggs are tempered, slowly whisk them into the hot cream mixture. Stirring constantly, cook over low heat roughly 5 minutes, or until the cream and egg mixture has thickened enough to coat the back of a wooden spoon. Do NOT let this mixture come to a boil, as it will 'scramble' the eggs. Turn off heat and whisk in strawberry puree, vanilla and Pennington's Strawberry Rye. Transfer to a storage container and refrigerate overnight.

To Make the Strawberry Swirl:

Blend the strawberry puree with sugar and Pennington's Strawberry Whiskey. Transfer to a food storage bag and place in the freezer overnight.

To Make the Ice Cream:

Process the cooked custard mixture according to the instructions of your ice cream maker. Spoon ice cream out of the maker into a freezer-safe storage container. Remove the strawberry swirl mixture from the freezer and soften the bag slightly with your hands. Cut off a corner of the bag and squeeze into the frozen custard base. Using a spatula, swirl the mixture to combine, but not so much that you loose the swirled effect.

Place in the freezer and freeze overnight. Scoop to serve.