Recipe courtesy of The Neelys

Vanilla Ice Cream with Bourbon Butterscotch Sauce

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  • Level: Easy
  • Total: 12 min
  • Prep: 5 min
  • Cook: 7 min
  • Yield: 3/4 cup



  1. 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.
  2. 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.
  3. Serve the butterscotch over good vanilla ice cream.