Peach Cobbler Ice Cream with Bourbon-Caramel Sauce
INGREDIENTS
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Ice cream:
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4 ounces refrigerated pie dough
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Cooking spray
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1 tablespoon sugar
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1/4 teaspoon ground cinnamon
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1 cup chopped peeled peaches, divided (about 2 medium peaches)
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1/2 cup fat-free sweetened condensed milk
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2 tablespoons peach schnapps
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1 tablespoon fresh lemon juice
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Dash of salt
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2 cups frozen reduced-fat whipped topping, thawed
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1/2 cup sugar
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2 tablespoons water
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1 tablespoon light-colored corn syrup
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Dash of salt
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1/4 cup half-and-half
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1 tablespoon butter, softened
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1 tablespoon bourbon
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