Recipe courtesy of Gina Neely and Pat Neely
Vanilla Ice Cream with Bourbon Butterscotch Sauce
Total:
12 min
Active:
5 min
Yield:
3/4 cup
Level:
Easy
Total:
12 min
Active:
5 min
Yield:
3/4 cup
Level:
Easy

Ingredients

Directions

Add the butter, sugar, corn syrup and heavy cream to a medium-size saucepan and cook while stirring over medium heat for 5 to 7 minutes.

Once the butterscotch appears syrupy and thick, remove the saucepan from the heat and carefully stir in the bourbon. (It will sputter and boil when you do this.) Stir in a big pinch of salt and let cool slightly before serving.

Serve the butterscotch over good vanilla ice cream.

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