Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps

Name: Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps
Yield: Makes 8 Servings
Ingredients: 1/2 cup whipping cream; 1/4 cup hot water; 2 1/2 teaspoons instant espresso powder; 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/4 teaspoon ground cinnamon; 1/4 cup (1/2 stick) unsalted butter, room temperature; 2 tablespoons sugar; 2 teaspoons ground cinnamon; 4 8-inch-diameter flour tortillas; 1 1/2 quarts coffee ice cream; Fresh mint sprigs (optional)

By Barbara Pool FenzlPhotography by Pornchai Mittongtare

November 30, 2002

Recipe notes