HQ 84 | WINTER 2013
Chili Willi’s Ice Cream Taco started as a means to answer the endless customer request for “deep fried ice cream,” which was a Chi Chi’s restaurant specialty. Not wanting to duplicate another restaurant chain’s featured dessert, Chef Ron Smith sought to create an entirely original ice cream masterpiece. After much thought, the idea of a cinnamon coated taco shell made from a fried flour tortilla shell came to him as the vessel to fill with ice cream. But not just any ice cream – the Velvet Ice Cream Company’s cinnamon ice cream. The idea of almonds, chocolate and honey came from the southwestern sopapillas that were fried and topped with honey.
Chili Willi’s Ice Cream Taco started as a means to answer the endless customer request for “deep fried ice cream,” which was a Chi Chi’s restaurant specialty. Not wanting to duplicate another restaurant chain’s featured dessert, Chef Ron Smith sought to create an entirely original ice cream masterpiece. After much thought, the idea of a cinnamon coated taco shell made from a fried flour tortilla shell came to him as the vessel to fill with ice cream. But not just any ice cream – the Velvet Ice Cream Company’s cinnamon ice cream. The idea of almonds, chocolate and honey came from the southwestern sopapillas that were fried and topped with honey.
Heat the oil (canola oil recommended) to 375 degrees, using a deep fry thermometer to check the temperature. Place the flour tortilla flat in the bottom of the frying basket and put the two ramekins in the middle of the tortilla side by side. This will allow the tortilla to flap up while frying to make the taco shell sides. Hold the ramekins down with the ends of the tongs and lower the basket into the hot oil. Continue to hold the ramekins down for 10 to 15 seconds while the tortilla fries. Fry for a total of 20 seconds until the tortilla is crisp-fried. Lift the basket out of the hot oil and carefully remove the ramekins and pour the hot oil in them into the pan. Place the fried tortilla taco shell on a plate and sprinkle with a mixture of granulated sugar* and ground cinnamon while it is still warm. This will make the cinnamon-sugar coating adhere to the taco shell.
Here’s what you’ll need to fill the taco shell:
- Cinnamon or vanilla ice cream
- Real whipped cream in an aerosol can
- Sliced almonds
- Small semi-sweet chocolate chips or semi-sweet chocolate to grate
- Honey in a “honey bear” container
- Maraschino cherry (optional)
Put 3 scoops of cinnamon or vanilla ice cream into the cinnamon-sugared taco shell. With the whipped cream aerosol can, make mounds of whipped cream peaks over the ice cream from one end to the other. Squeeze the honey bear to drizzle the honey from side to side across the ice cream taco. Sprinkle sliced almonds over the top. Sprinkle semi-sweet chocolate chips or grated chocolate over the top. Finally top with a maraschino cherry. Get out two spoons and share with your best friend!
*Use 4 parts granulated sugar to 1 part ground cinnamon for the taco shell coating.
