Baileys Sundaes with Caramel Whiskey Sauce

Poached pears are excellent served with the icecream and sauce.

Ingredients

1 Ltr	Vanilla ice cream (Main)
½ cup	Baileys Irish Cream

Sauce

¾ cup	Sugar
¼ cup	Water
6 Tbsp	Whisky, (irish) (Main)
¼ cup	Cream
1 pinch	Salt

Garnish

1 cup

Toasted walnuts, chopped

Directions

1. Soften the icecream slightly and fold in the Baileys. Refreeze.
2. To make the sauce, bring the sugar and water to the boil in a one-litre heavy saucepan over medium-high heat, stirring until the sugar is dissolved.
3. Boil without stirring, until the syrup begins to turn golden (about five minutes).
4. Continue to boil, swirling the pan occasionally, until the syrup is a deep gold colour. This can also be achieved in the microwave.
5. Remove the pan from the heat and carefully add the whiskey, cream and salt. The mixture will bubble up and the caramel will harden.
6. Return the pan to the heat and simmer, stirring, until the caramel is dissolved and the sauce is smooth. Cool slightly.
7. Serve the sauce over scoops of icecream and sprinkle with toasted walnuts.