Crispy Tortillas With Caramel Honey Sauce And Vanilla Ice Cream Recipes

HOMEMADE TORTILLAS

Steps:

• In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
• Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
• Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

VANILLA ICE CREAM WITH HONEY

Steps:

• Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
• Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
• Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
• Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

SOUTH DAKOTA HONEY SUNFLOWER VANILLA ICE CREAM

Steps:

• In a large bowl, whisk together all ingredients except the sunflower seeds. Transfer mixture to an an ice cream machine, except for the sunflower seeds. Follow the ice cream machine manufacturer's instructions for making ice cream. When the ice cream has the consistency of pudding and the machine is no longer churning, stir in the sunflower seeds. Freeze the ice cream until hardened, about 4 hours.

MOOLICIOUS RECIPE VANILLA ICE CREAM

Steps:

• In a mixing bowl, combine sugar and egg yolks together. Beat the mixture until it is a thick yellow paste and set it aside.
• Bring the half-and-half and milk to a simmer in a heavy, medium-size saucepan. Slowly beat the hot half-and-half and milk mixture into the egg and sugar mixture. This mixture should be hot, but not boiling. If it gets too hot or you add the egg and sugar too fast you will have scrambled eggs. Return the mixture to the saucepan and simmer for a few minutes as you constantly stir to make a custard-like consistency. Strain the mixture into a large bowl to chill overnight in a refrigerator.
• The next day, stir in heavy cream and vanilla before adding it to your ice cream machine. Follow the ice cream machine's directions to freeze ice cream.
• Ice cream is actually best right from the ice cream maker, when it is about 10 to 15 degrees F. If you can serve the ice cream right after it is made, it will have a soft and creamy texture like no other. You can adjust the above recipe by adding fruits, or even sweetened chocolate, to taste. When adding fruits to ice cream, blend them slightly with a food processor and sprinkle with sugar to enhance flavor. Let the fruit rest overnight with the original egg and cream mixture. Add the fruit in place of the vanilla.

BARTLETT PEAR CRISP WITH CINNAMON TORTILLA CHIPS AND VANILLA ICE CREAM

Steps:

• Slice 2 Bartlett pears in half, brush with melted butter and place skin side down on the grill for 20 minutes. Make a crispy topping by combining 1/2 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/3 cup rolled oats, add 6 tablespoons cold butter and cut all together with a fork or by hand. When pears are starting to get tender, sprinkle crispy topping on the pears for the last 10 minutes of grilling time. Meanwhile, brush fresh flour tortillas with melted butter and grill 2 minutes each side. Remove from grill, brush a little butter on 1 side and sprinkle with cinnamon sugar. When cooled, cut tortillas in quarters to be served later. Remove pears from grill, placing each pear in a single serving bowl with a dollop of vanilla ice cream surrounded by cinnamon tortilla chips. Serve immediately.

TORTILLAS

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.