- 1 to 1½ quarts vanilla ice cream
- 6 Dessert Tostada Cups
- Coffee-Caramel Sauce
- 3 tablespoons butter
- 6 tablespoons sugar
- 6 corn or flour tortillas
- 2 cups packed dark brown sugar
- ¾ cup brewed very strong coffee
- ¾ cup heavy (whipping) cream
- Place 2 or 3 scoops of ice cream in the center of each tostada cup. Top with Coffee-Caramel Sauce. Eat right away.
- To Make the Tostada Cups
- Place ½ tablespoon of the butter and 1 tablespoon of the sugar in a frying pan large enough to hold a tortilla. Set over medium heat until the butter foams and the sugar melts. Stir.
- Add a tortilla to the pan and fry over medium to medium-high heat until the tortilla puffs up, about 1 minute.
- Turn and fry on the other side until well browned, about 1 minute more.
- Remove the tortilla to a small bowl, pressing down the center to fit the shape of the bowl. Let cool until set, then remove the tostada cup from the bowl.
- Add more butter and sugar to the pan and continue with another round until all the tortillas are fried and formed. Makes 6 tostada cups
- To Make the Coffee-Caramel Sauce
- Place all of the ingredients in a small saucepan. Bring to a boll. Reduce the heat and simmer to just before the soft ball stage (about 230°F on a candy thermometer), about 15 minutes.
- Serve right away, or cover, refrigerate, and use within several months.
- Makes 1½ cups Takes less than 20 minutes