Ingredients Weight Measure
Heavy cream 6 cups
Vanilla beans, cut lengthwise 4 ea.
White sugar 1 cup
TABASCO® brand Original Red Sauce 2-1/2 oz.
Egg yolks 24 ea.


  1. In a stainless steel pot, heat cream to a boil with vanilla beans.
  2. In mixing bowl, add sugar, TABASCO® Sauce and egg yolks.
  3. Mix to a pale yellow. Temper egg with half of hot cream and put back in pot.
  4. Cook to a custard consistency until it coats the back of a spoon.
  5. Place in ice cream machine freezer according to machine's specifications.

Yield: 12 Servings