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Pumpkin Bourbon

INGREDIENTS

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

    INSTRUCTIONS

    1. Warm the half & half 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!

    CLICK HERE to read our best practices so your ice cream is the best! 

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