Peach Cobbler Ice Cream With Bourbon-Caramel Sauce

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

1. Preheat oven to 425u0b0.
2. To prepare ice cream, place pie dough on a baking sheet lined with parchment paper; lightly coat with cooking spray. Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle sugar mixture evenly over pie dough. Using a knife or pizza cutter, score dough at 1-inch intervals. Bake at 425u0b0 for 10 minutes or until browned. Cool completely; break into 1/2-inch pieces.
3. Place 1/2 cup peaches in a medium bowl, and mash with a fork until almost smooth. 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.
4. 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. Drizzle in half-and-half, stirring constantly with a whisk. Add butter and bourbon; whisk until smooth.

cream, cooking spray, sugar, ground cinnamon, peaches, condensed milk, peach schnapps, lemon juice, salt, frozen reducedfat, sugar, water, lightcolored corn syrup, salt, butter, bourbon

Taken from www.myrecipes.com/recipe/peach-cobbler-ice-cream (may not work)