#Fried ice cream plus
It’s two or three more, plus a few extra to take home for tomorrow.ĭiscovering the secret to making rolls at home that taste as good as Texas Roadhouse Rolls involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey-I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. And when the first roll’s gone, you are powerless to resist grabbing for just one more. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. serve with a side dish of honey, chocolate syrup, or strawberry topping, if desired. Repeat for the remaining scoop of ice cream. Put a cherry in the top pile of whipped cream. Spray an additional pile of cream on top of the ice cream.Ĩ. Spray whipped cream around the base of the ice cream. Place the ice cream scoop in the center of a cinnamon/sugar coated tortilla.ħ. You should not be able to see the ice cream.Ħ. Place a large scoop of ice cream in the cornflake crumbs, and with your hands roll the ice cream around until the entire surface is evenly coated with cornflake crumbs. Pour the cornflake mixture into a wide, shallow bowl or onto a plate.ĥ. Combine the other half of the cinnamon mixture with the cornflake crumbs in another small bowl. Not all of the sugar mixture will stick to the tortillas, and that's okay.Ĥ. Sprinkle half of the cinnamon mixture over both sides of the fried tortillas coating evenly. Combine the cinnamon and sugar in a small bowl.ģ. Fry each side of the tortilla for about 1 minute until crispy. Prepare each tortilla by frying it in the hot oil in a frying pan over medium/high heat.
Source: Top Secret Restaurant Recipes by Todd Wilbur.ġ. Chi-Chi's calls this their "specialty" and claims it's the most requested dessert item on the menu. It's a simple idea that tastes just great, and is well worth the try. The scoop of vanilla ice cream is actually rolled in cornflake crumbs that have been flavored with sugar and cinnamon, giving it the appearance and texture of being fried. This crispy-coated ice cream sundae is not exactly fried as you may expect by the name. Perhaps it's that practice that has made Chi-Chi's the largest Mexican restaurant chain in the country. Management says each chef is required to consult the company cookbooks every time they whip up a meal, so that each dish tastes exactly the same in every Chi-Chi's any time of the day. Served with your choice of honey, chocolate or strawberry topping."Ĭooks at Chi-Chi's chain of Mexican restaurants are instructed to not memorize recipes for the dishes they make. Menu Description: "Our specialty! French Vanilla ice cream with a crunchy, crispy cinnamon coating.
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