Raspberry Chipotle Ice Cream with Cinnamon Tortilla Chips

These delightful ice cream recipe features our Hot Pepper Raspberry Chipotle Sauce.

Ingredients

Directions
1. In a saucepan, bring the cream, milk and sugar to a slight boil, stirring constantly. Add the vanilla and Hot Pepper Raspberry Chipotle Sauce. Temper beaten egg yolks with hot cream mixture and whisk back into cream mixture. Continue to heat until cream mixture thickens. Remove from heat and cool immediately in ice bath.
2. Place in ice cream maker and begin mixing until partially set. Place in a freezer to completely set.
3. Slice each tortilla into 6 triangles. Deep fry tortillas in 375 degrees F oil until crisp and lightly browned. Drain on paper towels. Sprinkle tortilla wedges with cinnamon and sugar to your taste.
4. To serve, place a few tortillas on a plate. Scoop a couple of servings of ice cream in center of tortillas. Drizzle with honey and garnish with whipped cream.