I pint container Häagen-Dazs butter pecan ice cream
1 oz Wild Turkey 101
1 oz Amaretto
1 cup dark brown sugar
1/2 cup cream
pinch of salt
4 Tbsp unsalted butter
Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Cook for 5 minutes, then pour into a jar and let cool. If the sauce thickens too much after cooling, microwave it for a few seconds.
For the cocktail, blend the ice cream, the Wild Turkey and the Amaretto in a blender until smooth. Serve in fancy glasses garnished with a drizzle of the sauce.
If you’d like to make this ahead, put the whole blender back in the freezer after blending and then give it a quick re-blend right before serving
serves 2-4, depending on the size of your glasses