Texas Peach Cobbler Ice Cream with Texas Bourbon Caramel Sauce

INGREDIENTS

Inspired by Cooking Light's Peach Cobbler Ice Cream

refrigerated pie crust

2 tbsp

melted butter

2 tbsp

granulated sugar

1 tsp

roasted cinnamon

1/4 cup

peach schnapps

2 cups

peeled and chopped peaches

1 can

sweetened condensed milk)

1 tsp

vanilla extract

1/2 tsp

almond extract

2 tbsp

lemon juice (juice of 1 lemon)

4 cups

1 container frozen whipped topping, thawed

2 tbsp

Turbinado Sugar

1 cup

sugar

2 tbsp

light Corn Syrup

1/4 cup

water

1/2 cup

half and half

2 tbsp

butter (softened)

to 1 1/2 Tbsp Texas Bourbon

Turbinado Sugar