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Pumpkin Bourbon

INGREDIENTS

  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • ½ cup Pumpkin puree (fresh or canned)
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • ¼ teaspoon nutmeg
  • 2 oz bourbon

OPTIONAL

  • ½ cup heavy cream

EASY VERSION

1. Warm milk on the stove over medium-high heat.

2. Remove from heat. While still hot, blend with Hijinx, pumpkin puree, cinnamon, salt, nutmeg and bourbon for at least 1 minute, until thoroughly combined.

3. Pour into a freezer safe containers with an airtight lid.

4. Let mixture rest on counter uncovered for 30 minutes.

5. 
Freeze for 3 - 6 hours. Enjoy!

RICHER VERSION

Replace 1 ½ cups of milk in the recipe above with 1 cup whole milk and ½ cup heavy cream.

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