• Preheat oven to 425 °F
• Place the peeled and chopped peaches in a bowl and cover with peach schnapps, place in the refrigerator (this can be done an hour or two beforehand for a stronger flavor)
• Combine the granulated sugar and cinnamon.
• Melt the butter.
• Line a large un-rimmed baking sheet or pizza pan with parchment paper and roll the pie crust out over the parchment paper.
• Brush the pie crust with butter and then sprinkle with the cinnamon sugar mixture.
• Using a pizza cutter, cut the dough into 1/2" to 1" squares, bake for 8 to 10 minutes or until lightly browned.
• Remove from the oven and cool completely
• Place 1 C peaches and sauce in a bowl and mash, add the remaining peaches and turbinado sugar and combine.
• Add in the sweetened condensed milk, vanilla extract, almond extract, lemon juice and stir well. Gently fold in the the pie crust and whipped topping.
• Place this mixture into a freezer safe container, cover and freeze overnight.

For the sauce

• Combine sugar, water, corn syrup and a dash of salt in a saucepan over medium heat. Stir until the sugar melts; bring this mixture to a boil. Cook 10 to 12 minutes or until the mixture turns amber colored. Remove from heat source.
• Slowly drizzle in the half and half, whisk constantly until smooth.
• Add in butter and bourbon and whisk until smooth.
• Pour over ice cream.
• Top with turbinado sugar
• Devour.