Ingredients Weight Measure
Heavy cream, divided 4 cups
Salt 1/8 tsp.
Sugar 6 oz.
Cinnamon sticks 4 ea.
Goldschlager® Cinnamon Schnapps 1/2 tsp.
TABASCO® brand Chipotle Pepper Sauce 1-1/2 Tbsp.
Wonton skins, 3-1/2"x3-1/2" 16 ea.
Cinnamon sugar 2 oz.


  1. In a saucepan, heat 1 cup of cream until it starts to scald. Do not boil.
  2. Add salt and sugar. Mix until completely dissolved.
  3. Add mixture to a bowl, followed by the powdered cinnamon and cinnamon sticks. Chill completely.
  4. Remove the cinnamon sticks, add the Goldschlager®, TABASCO® Chipotle Pepper Sauce and the rest of the cream.
  5. Freeze in an ice cream maker following manufacturer's directions.
  6. Prepare a large ladle and a small ladle. Place a wonton skin on the large ladle. Use the small ladle to hold the wonton skin in place and deep-fry in 350°F oil until crispy. Continue with all wontons.
  7. Add 2 oz. of ice cream into each cooled wonton cup. Garnish with 1/8 tsp. cinnamon sugar and serve 2 per person.

Yield: 8 servings