Tex-Mex Sundaes

• 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

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

vegetable oil, flour tortillas, sugar, ground cinnamon, cream, chocolate flavored syrup, maraschino cherries, cinnamon sticks, cream, condensed milk, milk

Taken from www.foodnetwork.com/recipes/paula-deen/tex-mex-sundaes-recipe.html (may not work)