Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Cook for 5 minutes, then pour into a jar and let cool. If the sauce thickens too much after cooling, microwave it for a few seconds.
For the cocktail, blend the ice cream, The Wild Turkey Bourbon and the Amaretto in a blender until smooth. Serve in fancy glasses garnished with a drizzle of the sauce.
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.