Since it's the middle of summer, I thought an ice cream recipe might be in order. Picked up some good ones searching the forum, but also thought I'd share this one that I found for maple-bourbon ice cream here...
4 cups vanilla low-fat ice cream
1/4 cup maple syrup
2 tablespoons bourbon
1/4 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.
Looks pretty simple and easy, especially since you can use store-bought ice cream as the base. I have to say that 2 tbsp. of bourbon seems a paltry amount for 4 cups of ice cream, but maybe I'll be surprised. Hope to try it out this weekend, and I'll be sure to report the results!