homemade ice cream

This past weekend, we hosted a little going away party for some of our neighbors who are returning to Boston.  (We will miss you, Larco family!)  For the menu, I decided to go with a Mexican theme - fajitas and margaritas.  Yummy!  The food was good, but the company was great!  Now as you can imagine, no one leaves my house without dessert.  We made homemade vanilla ice cream (which is one of my all-time favorites), but I gave it a little Mexican flair to fit with the theme.  I garnished each dish with a cinnamon-sugar tortilla and cayenne pepper caramel sauce.  Have I peaked your interest yet?  If yes, recipes below!

Homemade Vanilla Ice Cream

5 egg whites

1 3/4 cup sugar

5 egg yolks

7 cups half and half

1 3/4 tsp vanilla

Beat egg whites in large bowl until foamy.  Gradually add 3/4 cup sugar.  Beat until stiff peaks form.  In small bowl, beat egg yolks until lemon in color.  Add 1 cup sugar and beat until dissolved.  Fold yolks into egg whites gradually.  Stir in cream.  Cook over medium heat, stirring constantly until think (about 12 minutes). DO NOT BOIL.  Stir in vanilla.  Chill thoroughly.  Freeze per ice cream machine directions.  

Cinnamon Sugar Tortillas

1 pkg 8-inch flour tortillas 

2 Tbsp melted butter

1 tsp cinnamon

4 tsp sugar

Place tortillas on a cookie sheet.  Cut tortillas with a pizza cutter for uniform size/shape (or break into uneven pieces once baked).  Brush liberally with butter.  Sprinkle with cinnamon and sugar.  Bake at 400° F until crispy and sugar has melted onto the tortillas (about 7-8 minutes).  Let tortillas cool completely.  

Cayenne Caramel Sauce

16 oz. store bought caramel sauce for ice cream

1/2 tsp ground cayenne pepper

1 tsp cinnamon

In a small saucepan, warm caramel sauce, cayenne pepper and cinnamon over low heat.  Drizzle on top of ice cream.  Serve immediately.  

Oh, great!  Writing this is making my mouth water again.  I may just have to make this for the two different sets of house guests we are hosting this weekend.