Bourbon Brown Sugar Sundae

Ingredients

• 1.5 tablespoons bourbon 
• 2 tablespoons brown sugar 
• 4 servings mrs richardson's butterscotch caramel sauce store-bought
• 4 servings gingersnap cookies crushed
• 0.5 teaspoon ground cinnamon 
• 1 cup heavy whipped cream chilled
• 1.5 cups heavy whipping cream 
• 2 tablespoons real maple syrup 
• 0.3 cup powdered sugar 
• 1.5 cups condensed milk sweetened

Equipment

• bowl
• whisk
• hand mixer
• measuring cup
• ice cream machine

Directions

1. Special equipment: ice cream maker
2. Place the ice cream insert in the freezer a full 24 hours before making your ice cream.
3. Whisk together the cream, milk, brown sugar, bourbon and cinnamon together in a large liquid measuring cup and refrigerate until cold, about 30 minutes.
4. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 15 minutes.
5. Remove the canister from the ice cream maker and place in the freezer for several hours until firm enough to scoop.
6. Divide the ice cream amongst 4 ice cream bowls and top with caramel sauce, crushed gingersnaps and Maple Whipped Cream.
7. Whip the heavy cream in a cold bowl with an electric hand mixer until it looks thick.
8. Add the powdered sugar and maple syrup and continue beating until medium peaks appear.