How to make it

  • Heat the cream, half and half, vanilla and sugar in a saucepan over high heat; whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it's meant to be fairly thin.)

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  • dugger 8 years ago
    Ohhh... that is good.. rub it on...

    Ohh, sorry, I was in heaven.

    So what is your Kentucky connection. I drink more bourbon than I cook with.. being from Kentucky.

    I will try this on ice cream and let you know what a real bourboner thinks.
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