PATRIOTIC BETSY ROSS MARTINI3 T. vanilla vodka1 ½ T. Frangelico1 T. Vanilla Simple Syrup1 ½…
Tipsy Peach Cobbler Ice Cream with Bourbon Caramel Sauce
| Tipsy Peach Cobbler Ice Cream with Bourbon Caramel Sauce | Print |
Recipe By: Alice Morrow
Tipsy Peach Cobbler Ice Cream with Bourbon Caramel Sauce
Ingredients
- ICE CREAM:
- 4 oz. refrigerated pie dough
- PAM
- 1 T. sugar
- ¼ t. ground cinnamon
- 1 c. chopped, peeled sweet fresh peaches, divided
- ½ c. sweetened condensed milk
- 2 T. peach schnapps
- 1 T. fresh lemon juice
- Dash salt
- 2 c. frozen Cool Whip, thawed
- SAUCE:
- ½ c. sugar
- 2 T. water
- 1 T. light corn syrup
- Dash salt
- ¼ c. half and half
- 1 T. butter, softened
- 1 T. bourbon
Instructions
- Preheat oven 425.
- ICE CREAM: Place pie dough on baking sheet lined with parchment paper, lightly coated with PAM.
- Combine 1 T. sugar and cinnamon in bowl.
- Sprinkle sugar mixture over dough.
- Using a knife or pizza cuter, scored dough at 1” intervals.
- Bake for 10 minutes or until browned. Cool completely. Break into ½” pieces.
- Place ½ c. peaches in bowl and mash with fork until almost smooth.
- Add remaining ½ c. peaches, milk, schnapps, lemon juice and dash of salt. Stir well.
- Gently fold in the crumbled piecrust and Cool Whip.
- Scoop mixture into freezer-safe container. Cover and freeze overnight.
- SAUCE: Combine the sugar, water, corn syrup and salt in saucepan over medium heat, stirring until sugar melts.
- Bring to boil. Cool 10-12 minutes or until amber in color. Remove from heat.
- Drizzle in half and half, stirring constantly with whisk.
- Add butter and bourbon and whisk until smooth.
- Drizzle over ice cream when ready to serve.
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