No Churn Bourbon & Pumpkin Ginger Spice Ice Cream

• 1 1/2 cups heavy whipping cream
• 1 -14 ounces can sweetened condensed milk
• 1/4 cup pure pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• 4 tablespoons bourbon
• 3 tablespoons brown sugar
• 1 cup crushed ginger snap cookies

1. In a large bowl, add whipping cream, sweetened condensed milk, pumpkin, and Southern Comfort. Whip until soft peaks start to form in mix. Soft peaks should resemble fluffy little pillows.
2. Add in 1 Tablespoon brown sugar and whip again for about 30 seconds, until brown sugar is mixed throughout.
3. By hand, gently fold in remaining 2 Tablespoons of brown sugar and crushed ginger snaps until blended.
4. Pour into a freezer safe dish and sprinkle crumbs from 1 gingersnap cookie over the top. Cover and freeze overnight.
5. Remove from freezer and serve. Can garnish with additional ginger snap cookies & whipped cream.

heavy whipping cream, condensed milk, pumpkin puree, pumpkin pie spice, bourbon, brown sugar, ginger snap cookies

Taken from food52.com/recipes/62864-no-churn-bourbon-pumpkin-ginger-spice-ice-cream (may not work)