Tex-Mex Sundaes (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
vegetable oil, for frying |
12 fajita-size flour tortillas |
1/2 cup sugar |
1 tablespoon ground cinnamon |
homemade cinnamon ice cream, recipe follows |
1 (20-ounce) jar chocolate flavored syrup |
1 (10-ounce) jar maraschino cherries with stems |
1 quart half-and-half |
2 cinnamon sticks |
1 pint heavy whipping cream |
2 (14-ounce) cans sweetened condensed milk |
up to 2 quarts milk, as needed |
Directions:
1. In a medium skillet, pour oil to a depth of 1/2-inch; heat oil over medium heat. Add tortillas, 1 at a time, and fry, about 1 minute per side until golden. (Press tortilla down with a fork if it starts to puff up while frying.) Drain on paper towels.
2. In a small bowl, combine sugar and cinnamon. Sprinkle evenly over hot tortillas. Set aside to cool. (Can be done 1 day ahead.)
3. Top cinnamon-sugar tortilla with 1 generous scoop of Homemade Cinnamon Ice Cream. Drizzle with chocolate syrup, and top with a cherry. Repeat procedure with remaining tortillas, ice cream, chocolate, and cherries.
4. Homemade Cinnamon Ice Cream:
5. In a 2-quart saucepan, combine half-and-half and cinnamon sticks. Cook 20 minutes over low heat (do not boil). Remove from heat. Remove cinnamon sticks and chill for 4 hours.
6. With an electric mixer at high speed, beat whipping cream until soft peaks form. Add condensed milk and continue to beat until stiff peaks form. Add chilled half-and-half.
7. Pour mixture into canister of a 4 to 6-quart ice cream freezer. Add milk, if needed, to fill canister to the freezer line. Freeze according to manufacturer's directions.
8. Yield: 4 to 6 quarts
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