Maple-Bourbon Ice Cream
- 4 cups vanilla low-fat ice cream
- 2 tablespoons bourbon
- ¼ cup maple syrup
- ¼ teaspoon ground cinnamon
Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened. With a rubber spatula or stand mixer, combine the softened ice cream, maple syrup, bourbon, and cinnamon in chilled bowl. Cover and freeze to desired consistency.