Sandy with thick bourbon sauce and pecans
4 servings
30 minutes
Sundae with a thick bourbon sauce and pecans is a luxurious dessert with French charm. Its base is delicate vanilla ice cream, while the main highlight is a warm, aromatic sauce with notes of caramel, nuts, and bourbon. The sweetness of brown sugar harmonizes with the pecans, giving the dessert a rich texture and complex flavor. Historically, bourbon has often been used in cooking, especially in French cuisine where alcoholic notes help reveal depth of flavors. This dessert is perfect for cozy evenings as well as festive tables. Its refined taste will enhance the conclusion of dinner, while the combination of cold ice cream and warm sauce offers true gastronomic pleasure.
1
In a saucepan, mix starch and sugar. Gradually add milk while stirring, and place over low heat. Bring to a boil while stirring, and cook for about 1 minute until thickened.
- Brown sugar: 0.5 glass
- Cornstarch: 1 tablespoon
- Skimmed milk: 0.3 glass
2
Remove from heat and add bourbon, butter, and nuts.
- Bourbon: 1 tablespoon
- Butter: 1 teaspoon
- Chopped pecans: 2 tablespoons
3
Scoop ice cream balls into a dish and drizzle with sauce.
- Vanilla ice cream: 3 glasss
