Tex-Mex Sundaes

Directions

1. 1
   In a medium skillet, pour oil to a depth of 1/2-inch; heat oil over medium heat.
2. 2
   Add tortillas, 1 at a time, and fry, about 1 minute per side until golden.
3. 3
   (Press tortilla down with a fork if it starts to puff up while frying.)
4. 4
   Drain on paper towels.
5. 5
   In a small bowl, combine sugar and cinnamon.
6. 6
   Sprinkle evenly over hot tortillas.
7. 7
   Set aside to cool.
8. 8
   (Can be done 1 day ahead.)
9. 9
   Top cinnamon-sugar tortilla with 1 generous scoop of Homemade Cinnamon Ice Cream.
10. 10
    Drizzle with chocolate syrup, and top with a cherry.
11. 11
    Repeat procedure with remaining tortillas, ice cream, chocolate, and cherries.
12. 12
    In a 2-quart saucepan, combine half-and-half and cinnamon sticks.
13. 13
    Cook 20 minutes over low heat (do not boil).
14. 14
    Remove from heat.
15. 15
    Remove cinnamon sticks and chill for 4 hours.
16. 16
    With an electric mixer at high speed, beat whipping cream until soft peaks form.
17. 17
    Add condensed milk and continue to beat until stiff peaks form.
18. 18
    Add chilled half-and-half.
19. 19
    Pour mixture into canister of a 4 to 6-quart ice cream freezer.
20. 20
    Add milk, if needed, to fill canister to the freezer line.
21. 21
    Freeze according to manufacturer's directions.
22. 22
    Yield: 4 to 6 quarts