Peach Cobbler Ice Cream with Bourbon-Caramel Sauce

Ingredients

• 1 tablespoon bourbon 
• 1 tablespoon butter softened
• 1 tablespoon light-colored corn syrup 
• 0.3 teaspoon ground cinnamon 
• 0.3 cup half-and-half 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons peach schnapps 
• 1 cup peaches divided peeled chopped ( 2 medium peaches)
• 4 ounces pie dough refrigerated
• 1 Dash salt 
• 0.5 cup sugar 
• 1 tablespoon sugar 
• 0.5 cup condensed milk fat-free sweetened
• 2 tablespoons water 
• 2 cups non-dairy whipped topping frozen thawed reduced-fat

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• knife
• whisk
• pizza cutter

Directions

1. Preheat oven to 42
2. To prepare ice cream, place pie dough on a baking sheet lined with parchment paper; lightly coat with cooking spray.
3. Combine 1 tablespoon sugar and cinnamon in a small bowl.
4. Sprinkle sugar mixture evenly over pie dough. Using a knife or pizza cutter, score dough at 1-inch intervals.
5. Bake at 425 for 10 minutes or until browned. Cool completely; break into 1/2-inch pieces.
6. Place 1/2 cup peaches in a medium bowl, and mash with a fork until almost smooth.
7. Add the remaining 1/2 cup peaches and next 4 ingredients (through dash of salt); stir well. Gently fold in the crumbled piecrust and whipped topping. Scoop the mixture into a freezer-safe container; cover and freeze overnight.
8. To prepare sauce, combine 1/2 cup sugar, 2 tablespoons water, corn syrup, and dash of salt in a small saucepan over medium heat, stirring just until sugar melts; bring to a boil. Cook 12 minutes or until amber; remove from heat.
9. Drizzle in half-and-half, stirring constantly with a whisk.
10. Add butter and bourbon; whisk until smooth.