Celebrate National Sundae Day with boozy concoction
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Who says summer is the only season equipped for devouring ice cream? Though cooler weather has snuck into the forecast, there are still plenty of ways to enjoy the frozen dessert with a seasonal twist. For me, nothing is as quintessential fall as bourbon and caramel.
For National Sundae Day, here is a recipe that will have you screaming for ice cream long before days of basking in the sun. Boozy sundaes, anyone?
1 scoop quality coffee ice cream
1 tbsp. chocolate sauce
1 tbsp. salted peanuts
1/2 banana slices
1/4 cup scratch made bourbon caramel sauce (recipe below)
Whipped Cream Bourbon Caramel Sauce: 1 ½ cup sugar
½ cup heavy cream
½ teaspoon vanilla
2 tbsp. bourbon (Gentry Bourbon used in this recipe)
Pinch of sea salt
Scoop ice cream into a festive dish and garnish with suggested toppings. Go big and pour yourself a glass of bourbon on the side.
Simmer sugar and ½ cup water on medium heat in saucepan, swirl together with wooden spoon for approximately 15 minutes. Continue until mixture becomes brown. Turn off burner, remove from heat and stir in cream. Slowly add sea salt, vanilla, bourbon, and stir. Transfer to a heat-safe dish or bottle and let cool. While still warm, drizzle the sauce all over your ice cream creation. If reheating mixture, gently run under hot water in glass dish.
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