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1
Cut 4 tortillas in half, then crosswise into thin strips.
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2
Cut remaining 4 tortillas into quarters.
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3
Add enough oil to heavy medium skillet to reach depth of 1/2 inch.
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4
Heat oil over medium heat to 350F.
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5
Working in batches, fry tortilla strips, then tortilla quarters until golden and crisp, about 1 1/2 minutes per batch.
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6
Using slotted spoon, transfer to paper towels.
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7
Drain.
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8
Mix 5 tablespoons sugar and ground cinnamon in small bowl.
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9
Sprinkle mixture onto all sides of tortillas.
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10
(Can be made 2 days ahead.
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11
Store tortillas airtight at room temperature.)
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12
Combine milk and cinnamon sticks in heavy large saucepan.
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13
Scrape in seeds from vanilla bean; add bean.
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14
Bring to simmer.
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15
Remove from heat; cover and let steep 30 minutes.
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16
Add honey to milk mixture; return to simmer.
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17
Whisk yolks and 3 tablespoons sugar in medium bowl to blend.
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18
Gradually whisk in hot milk mixture.
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19
Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil).
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20
Strain into large bowl.
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21
Whisk in sour cream and tequila.
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22
Refrigerate until cold, stirring occasionally, about 2 hours.
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23
Transfer custard to ice cream maker; process according to manufacturer's instructions.
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24
Fold in fried tortilla strips; process 3 minutes.
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25
Transfer to covered container; freeze until firm.
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26
(Ice cream can be made 2 days ahead.
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27
Keep frozen.)
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28
Place 2 scoops ice cream in bowls.
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29
Garnish each with 2 fried tortilla quarters.
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30
Top with sauces and bananas, and sprinkle with pecans.
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31
Serve immediately.
