No-Churn Pumpkin Ice Cream

1. 1

   Stick a 2-quart container (or two 1-quart containers) in the freezer.

2. 2

   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.)

3. 3

   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.

4. 4

   Transfer the mixture to the chilled containers and seal the top with plastic film. Freeze until firm, at least 6 hours.

* Per serving · 4 servings · Values may vary.