Bourbon Sauce

Whisk cornstarch and 2 tablespoons bourbon in a small bowl until well combined.

Heat cream and sugar in a small sauce pan over medium heat until sugar dissolves.

Whisk in cornstarch mixture and bring to a boil.

Reduce heat to low and cook until sauce thickens, 3 to 5 minutes.

Take off of heat.

Stir in salt, butter and remaining bourbon.

Drizzle warm sauce over ice cream.

*Sauce can be refrigerated in an airtight container for up to 5 days. Reheat on stove top.*