Kentucky Bourbon Sauce

1. 1

   Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes.

2. 2

   Dissolve the cornstarch in the bourbon.

3. 3

   When bubbles form around the edges of the cream, whisk in the bourbon mixture.

4. 4

   As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened.

5. 5

   Place over low heat and simmer for

* Per serving · 4 servings · Values may vary.

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