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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.5 servings
- Calories
- 925
- Total Fat
- 65 g
- Saturated Fat
- 41 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 0 g
- Sugar
- 81 g
- Protein
- 4 g
- Cholesterol
- 209 mg
- Sodium
- 199 mg
- Level: Easy
- Total: 12 min
- Prep: 5 min
- Cook: 7 min
- Yield: 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.5 servings
- Calories
- 925
- Total Fat
- 65 g
- Saturated Fat
- 41 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 0 g
- Sugar
- 81 g
- Protein
- 4 g
- Cholesterol
- 209 mg
- Sodium
- 199 mg
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.
