July is National Ice Cream Month. I wanted to end the month with one more yummy ice cream pie using one of my favorite ice cream flavors, Pralines and Cream. I would like to thank my friend Lisa Thaxton, for the suggestion of adding the bourbon to the caramel sauce as a tribute to Bourbon Street in New Orleans.
I package of pecan sandies
4 Tablespoons melted butter
Preheat oven to 350 degrees. Crush cookies in a food processor. Incorporate with melted butter and press into a 9 inch springform pan, going up the sides if you wish. Bake in oven for 7 minutes. Remove and place in freezer to cool.
I used 2 quarts of Baskin Robbins Pralines and Cream. Set out of freezer to let soften. Smooth on top of cooled cookie crust and place back in the freezer. Let harden for several hours or overnight.
3/4 cup sugar
1/4 cup water
1/4 teaspoon of kosher salt
1/2 cup heavy whipping cream
1 teaspoon of vanilla
3 Tablespoons of bourbon
1/4 teaspoon, more or less of sea salt sprinkled on top of caramel sauce
In a sauce pan, stir sugar and water over medium high heat and cook about 9-10 minutes until it’s caramel in color, if it gets too dark, it will taste burned. Stir constantly to prevent burning and scorching. Remove from heat and add vanilla and bourbon. Whisk in 1/2 cup of heavy whipping cream. Let cool. Pour over frozen cake. Add sea salt on top, about 1/4 teaspoon sprinkled on top. Return to freezer until ready to serve. Recipe yields about a cup of caramel sauce. If you do not like bourbon, leave it out. This pie is delicious. Enjoy!