Whisk cornstarch and 2 tablespoons bourbon in a small bowl until well combined.
Heat cream and sugar in a small sauce pan over medium heat until sugar dissolves.
Whisk in cornstarch mixture and bring to a boil.
Reduce heat to low and cook until sauce thickens, 3 to 5 minutes.
Take off of heat.
Stir in salt, butter and remaining bourbon.
Drizzle warm sauce over ice cream.
*Sauce can be refrigerated in an airtight container for up to 5 days. Reheat on stove top.*