Bourbon Sauce
- 2 cups heavy cream
- 1/2 cup granulated sugar, divided
- 1 vanilla bean, split lengthwise
- 4 jumbo egg yolks
- 1 tsp vanilla extract
- 2 tbsp bourbon
- Bring heavy cream, 1/4 cup sugar and vanilla bean to a simmer in a small or medium-sized sauce pot.
- In a mixing bowl, whisk the egg yolks and other 1/4 cup sugar together until frothy.
- While stirring, slowly add about 1/2 of the heavy cream mixture to the eggs. Stir together gently. Pour the egg mixture into the pot of remaining heavy cream. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spatula or spoon.
- Stir in the vanilla extract and bourbon and remove from heat. Pour the mixture through a strainer into a container. Place the container of bourbon sauce in an ice bath until cool.
- Either use the sauce immediately, or store in the fridge until ready to use. If stored in the fridge before use, re-heat in the microwave at 10 second intervals on 50% power until thinned and slightly warm.