Both of these turned out great. I added chocolate covered pretzels, Emerald sweet and salty pecans and a handful of Heath chocolate toffee bits to the bourbon. I also didn’t realize I was almost out of bourbon- only keep mini bottles for baking, so it has 3 tablespoons of bourbon and two of amaretto, which is quite delicious.
10/10 on the bourbon and 9.5/10 on tin roof. The bourbon would be really good with Thanksgiving pies.
https://epicurious.com/recipes/food/views/bourbon-ice-cream-361263
https://epicurious.com/recipes/food/views/tin-roof-ice-cream-366134
by FooJBunowski
3 Comments
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Forgot to say that I used Ample Hills salted fudge caramel for the tin roof, instead of the fudge ripple in the recipe. (It is great)
That looks so good!