Bourbon and Brown Sugar Sauce

Remember the other day when I told you it didn't get any better than my No Churn Bourbon and Pumpkin Ginger Spice ice cream? I may have been wrong about that. I say wrong, because at that time, I really didn't know any better.

Until I came across this recipe by Jim Beam for bourbon and brown sugar sauce and tried it over my Bourbon and Pumpkin Ginger Spice ice cream. Love. At. First. Taste.

This rich and creamy sauce with the velvety, spiciness of my old time favorite, Southern Comfort, and a handful of pecans makes for a wicked blend of sinful indulgence.

This sauce is so good you'll be licking the spoon right from the sauce pan before serving it up!

Drizzle this over my  Bourbon and Pumpkin Ginger Spice ice cream and you will become weak in the knees.

Please do make sure you’re sitting down before your first taste of this sauce, as I’m not responsible for what happens next. I truthfully believe....

It. Doesn't. Get. Any. Better. Than. This.

Can you ever forgive me?

Bourbon and Brown Sugar Sauce

Ingredients

2 cups brown sugar, packed

1/2 cup unsalted butter, melted

1 and 1/2 cups heavy cream

1 teaspoon vanilla extract

6 to 8 Tablespoons bourbon (3 to 4 ounces)

2 cups pecans, chopped

Directions

In a medium saucepan, add melted butter, cream, and brown sugar. Stir together.

Place saucepan over medium heat and cook until sugar granules are melted and sauce becomes smooth.

Remove from heat and add in vanilla, bourbon, and pecans, blending all ingredients together.

Serve warm over my Bourbon and Pumpkin Ginger Spice ice cream.

Inspired by ~ Jim Beam's Bourbon and Brown Sugar Sauce recipe.

*Helpful Hints*

- This sauce is only intended for those over the age of 21 years, as the alcohol is not cooked out.

- Store in an airtight container in the refrigerator for up to 1 week.

- Best when served warm.

- This recipe is made with Southern Comfort as the bourbon of choice so it pairs nicely with my Bourbon and Pumpkin Ginger Spice ice cream.

 - All measurements are US

Disclaimer ~ I am not affiliated with Jim Beam or Southern Comfort, nor was I compensated for this recipe by using Southern Comfort. It's just one of my favorites.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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No Churn Bourbon and Pumpkin Ginger Spice Ice Cream

If you're going to have just one dessert this Thanksgiving season, then make it this Bourbon and Pumpkin Ginger Spice ice cream. This is the best ice cream I've ever had, hands down!

Now I might be a little bias since I created this recipe, but my taste buds have not failed me yet! This ice cream is A-M-A-Z-I-N-G!

I know you must be thinking, "Ice cream? She must be crazy, it's freezing outside with this arctic chill!" Yes, I do agree it's chilly outside and no, I'm not crazy. This ice cream is just that good, no matter what the weather is outside.

Not only is it soft and creamy right out of the freezer, but it also encompasses the flavors of Thanksgiving with pumpkin, spices, and a little taste of bourbon. Yes, bourbon. Southern Comfort to be exact, which brings an exquisite flavoring to this ice cream.

After all, who doesn't need a little bourbon during the Holidays with the family?

I find myself drooling just telling y'all about it! The photos really don't do this ice cream any justice. You just have to make it yourself and see what I'm talking about.

Which reminds me of another great thing about this ice cream, it only takes about ten minutes to make and you don't need an ice cream churn! Does it get any better than that?

You're welcome {smile}.

No Churn Bourbon and Pumpkin Ginger Spice Ice Cream

Makes 32 ounces of ice cream

Ingredients

1 and ½ cups heavy whipping cream

1 - 14 ounce can sweetened condensed milk (can use fat-free)*

¼ cup pumpkin puree

1 and ½ teaspoons pumpkin pie spice

4 Tablespoons Southern Comfort (2 ounces)

3 Tablespoons brown sugar

1 cup crushed gingersnap cookies

Gingersnap cookies for topping and serving

Directions

In a large bowl, add whipping cream, sweetened condensed milk, pumpkin, and Southern Comfort.

Whip until soft peaks start to form in mix. Soft peaks should resemble fluffy little pillows.

Add in 1 Tablespoon brown sugar and whip again for about 30 seconds, until brown sugar is mixed throughout.

By hand, gently fold in remaining 2 Tablespoons of brown sugar and crushed ginger snaps until blended.

Pour into a freezer safe dish and sprinkle crumbs from 1 gingersnap cookie over the top.

Cover and freeze overnight.

You can watch me make this recipe here on Simmer.

Inspired by ~ MB Manion Morell's No-Churn Bourbon and Brown Sugar Ice Cream recipe.

*Helpful Hints*

- This recipe is made with Southern Comfort as the bourbon of choice. I cannot guarantee you will get the same delicious results using another type of bourbon.

- This recipe is intended to be used with either a stand or hand mixer.

- I used fat-free sweetened condensed milk and my ice cream still had a delicious creamy texture.

- I used canned pumpkin puree for this recipe.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Featured at ~ Daily Dish Magazine

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