Step 1

Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Bring to a boil, stirring to dissolve the sugar. Continue to boil for about 3 full mintues. Be careful not to let the mixture boil over, as it will foam up in the pan.

Step 2

Pour the mixture into a heat safe jar, and let cool. It will thicken as it cools.

Step 3

For the cocktail, scoop the the ice cream into a blender, along with the bourbon and the amaretto. Blend until it reaches your desired texture. I like my cocktail to be on the thick side.

Step 4

Serve in cocktail glasses garnished with a drizzle of the sauce. Serve asap.

Step 5

If you'd like to make this ahead, put the whole blender back in the freezer after blending and then give it a quick re-blend right before serving.