South Seas Ice Cream With Sweet-Heat Salsa and Cinnamon Crisps

Name: South Seas Ice Cream With Sweet-Heat Salsa and Cinnamon Crisps
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 4 Tbsps butter, melted; 2 Tbsps Asian sweet chili sauce; 425 grams cream of coconut; 118 milliliters peeled, seeded, and chopped cucumber; 32 inches MISSION Soft Taco Size Flour Tortillas; 59 milliliters DOMINO Granulated Sugar; 2 teaspoons ground cinnamon; 1 kiwifruit, peeled and diced; 1 small lime; 177 milliliters chopped macadamia nuts; 355 milliliters chopped fresh mango; 2 Tbsps mint leaves, chopped; 355 milliliters chopped fresh pineapple; 177 milliliters sweetened flaked coconut, lightly toasted; 1 gallons vanilla ice cream, slightly softened

The recipe South Seas Ice Cream With Sweet-Heat Salsan and Cinnamon Crisps could satisfy your Mexican craving in around 30 minutes. One portion of this dish contains approximately 33g of protein, 71g of fat, and a total of 1814 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Summer event. Head to the store and pick up pepper, mission taco size flour tortillas, ground cinnamon, and a few other things to make it today.

Instructions

Stir together first 4 ingredients in a large bowl; freeze 8 hours or until firm.

Equipment you will use

Bowl

Grate lime rind in a large bowl; squeeze juice from lime and combine with grated rind. Stir in chopped mango and next 6 ingredients. Cover salsa, and chill 2 hours.

Ingredients you will need

Lime Peel

Juice

Mango

Salsa

Lime

Beef

Equipment you will use

Bowl

Combine sugar and cinnamon in a small bowl.

Ingredients you will need

Cinnamon

Sugar

Equipment you will use

Bowl

Brush 1 side of tortillas with melted butter; cut each into 8 wedges or decorative shapes using a cookie cutter. Arrange in a single layer on an aluminum foil-lined baking sheet, and sprinkle evenly with sugar mixture.

Ingredients you will need

Tortilla

Butter

Sugar

Equipment you will use

Aluminum Foil

Cookie Cutter

Baking Sheet

Bake at 400 for 7 to 10 minutes or until lightly browned. Cool.

Equipment you will use

Oven

Spoon ice-cream mixture into 8 bowls; top evenly with salsa mixture, and serve with cinnamon crisps.

Ingredients you will need

Cinnamon

Chips

Cream

Salsa

Ice

Equipment you will use

Bowl

Serve immediately.

Note: For testing purposes only, we used Yeo's Chili Sauce Sweet.

Ingredients you will need

Chili Sauce

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 4Tbsps

butter, melted 2Tbsps

Asian sweet chili sauce 425grams

cream of coconut 118milliliters

peeled, seeded, and chopped cucumber 32inches

MISSION Soft Taco Size Flour Tortillas 59milliliters

DOMINO Granulated Sugar 2teaspoons

ground cinnamon 1

kiwifruit, peeled and diced 1small

lime 177milliliters

chopped macadamia nuts 355milliliters

chopped fresh mango 2Tbsps

mint leaves, chopped 355milliliters

chopped fresh pineapple 177milliliters

sweetened flaked coconut, lightly toasted 1gallons

vanilla ice cream, slightly softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.