Kentucky Bourbon Sauce

2 cups
  • 1 1/2 cups heavy cream
  • 1 cup half-and-half
  • 2 teaspoons pure vanilla extract
  • 1/4 cup sugar
  • 1 tablespoons cornstarch
  • 3 tablespoons bourbon
  • Heat the cream, half-and-half, vanilla, and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it's meant to be fairly thin.)

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