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1
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
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2
Combine the cream, half-and-half, and vanilla seeds in a large bowl and set aside.
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3
Combine the sugar and water in a large saucepan and stir until the mixture resembles wet sand.
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4
Place over medium-high heat and bring to a boil.
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5
Let boil until the mixture turns dark amber in color and smells toasted, about 5 to 7 minutes.
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6
Immediately remove from heat and slowly add the cream mixture, whisking until evenly incorporated.
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7
Return the saucepan to the stove and place over medium-low heat to keep warm.
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8
Meanwhile, whisk the egg yolks in a large bowl until pale yellow, about 5 minutes.
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9
Whisking constantly, slowly pour about 1 cup of the caramel sauce into the eggs.
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10
Pour the egg mixture back into the saucepan with the remaining caramel sauce, stir in the salt, and cook over low heat, stirring constantly, until the mixture is as viscous as melted ice cream and coats the back of a spoon, about 5 minutes.
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11
(When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
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12
Remove from heat and strain through a fine-mesh strainer into a large heatproof bowl.
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13
Place the bowl over the ice water bath to chill, about 10 to 15 minutes, stirring occasionally.
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14
Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight.
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15
Once its chilled, freeze in an ice cream maker according to the manufacturers instructions.
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16
The ice cream will keep in the freezer for up to 1 week.
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17
Combine the sugar and cinnamon in a small bowl and set aside.
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18
Heat the oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking, or until it registers 350 degrees F on a deep-frying thermometer, about 8 minutes.
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19
Meanwhile, line a baking sheet with paper towels and set aside.
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20
Once the oil is hot, add a handful of tortilla wedges, being careful not to crowd them, and fry until golden brown, about 1 to 2 minutes per side.
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21
Remove the chips with a slotted spoon to the prepared baking sheet and sprinkle with generous amounts of the cinnamon-sugar mixture.
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22
Repeat with the remaining tortillas.
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23
(Check the oil temperature in between batches and adjust the heat accordingly.)
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24
Sprinkle any remaining cinnamon-sugar mixture over the chips and serve.
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25
Combine the cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.
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26
Bring to a simmer over medium heat, whisking until the cocoa powder has completely dissolved.
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27
Remove from heat and add the chocolate, butter, and vanilla, stirring until the chocolate has melted and the sauce is smooth.
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28
Serve warm.
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29
Place 2 scoops of the ice cream in a bowl, then break up 4 or 5 of the chips and scatter them over top.
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30
Drizzle with 1 tablespoon of the chocolate sauce and serve.
