No-Churn Pumpkin Ice Cream
- 2 (14-ounce) cans sweetened condensed milk
- 2 1/4 cups pumpkin puree
- 3 tablespoons bourbon
- 1 teaspoon kosher salt
- 2 cups very cold heavy cream
- Stick a 2-quart container (or two 1-quart containers) in the freezer.
- Combine the sweetened condensed milk, pumpkin puree, bourbon, and salt in a large bowl; stir. In a separate bowl, whip the heavy cream until stiff peaks form. (I usually do this by hand, but you can use a hand mixer or standing mixer-whatever feels right.)
- With a whisk or rubber spatula, gingerly fold the whipped cream into the pumpkin-condensed milk mixture. The easiest way to do this is in batches: Add some cream, fold. Add some more cream, fold. The goal is to deflate the mixture as little as possible. Err on the side of under-mixing if you're unsure.
- Transfer the mixture to the chilled containers and seal the top with plastic film. Freeze until firm, at least 6 hours.
condensed milk, pumpkin puree, bourbon, kosher salt, very cold heavy cream
Taken from food52.com/recipes/78123-no-churn-pumpkin-ice-cream (may not work)