Tex-Mex Sundaes

When brainstorming for a great dessert to compliment our Cinco de Mayo feast, I was reminded of a recipe I'd seen Paula Deen make on the Food Network a few years ago. Here is my version!

Tex-Mex Sundaes
Adapted from Paula Deen's recipe

Vegetable oil
8-10 flour tortillas
3/4 cup sugar
2 tablespoons cinnamon
Turtle Tracks ice cream
Chocolate Syrup
Caramel Syrup

In a heavy skillet, pour vegetable oil until about 1/2 inch deep. Turn on medium heat.

In a small bowl, combine the sugar and cinnamon. Set aside.

Using tongs, add tortillas one at a time, frying for about 45 seconds per side until puffed and golden brown. Remove the tortilla to paper towels to drain, and sprinkle on both sides, while still hot, with the cinnamon sugar. Repeat until all tortillas are done.

For each sundae, place one tortilla in a shallow bowl or on a plate. Top with ice cream. Then drizzle with chocolate and/or caramel syrup. Serve immediately.

First Homemade Ice Cream of the Season!

I'm often away from home for work. The last time I was away, my hubby told me he had a surprise for me when I got back. I was greeted at the door with bowls of creamy, fluffy, thick homemade vanilla ice cream!!! This ice cream is just dreamy - it reminded me of a frozen custard - it is that rich. The perfect pair with my favorite Fudge Brownies.

Homemade Vanilla Custard Ice Cream
from our KitchenAid instruction manual

2 1/2 cups half and half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt

In a medium saucepan over medium heat, warm the half and half until it is very hot but not boiling, stirring often. Remove from heat and set aside.

Place the egg yolks and sugar in your electric mixer bowl and blend for about 30 seconds until well incorporated and slightly thickened. Gradually add the half and half, mixing until blended. Return to the saucepan and cook over medium heat until small bubbles form around the edge and the mixture is steamy, stirring constantly. Do not allow the mixture to boil. Transfer the mixture into a large bowl, stir in the whipping cream, vanilla, and salt. Cover and chill thoroughly for at least 8 hours.

Assemble your ice cream maker and pour the mixture into the freeze bowl. Churn while freezing for 15 to 20 minutes or until the desired consistency is reached. Serve immediately or freeze in an airtight container. Yield: 16 servings.