Ingredients Weight Measure
Heavy cream, divided 4 cups
Salt 1/8 tsp.
Sugar 6 oz.
Vanilla extract 1-1/2 tsp.
TABASCO® brand Chipotle Pepper Sauce 1-1/2 Tbsp.
Chocolate toffee, crumbles, divided 12 oz.
Milk 2 cups
Whipped cream 4 oz.


  1. Using a saucepan, heat 1 cup heavy cream until it starts to foam. Do not boil.
  2. Add salt and sugar. Mix until completely dissolved.
  3. Add mixture to a bowl then add vanilla and chill completely.
  4. Add TABASCO® Chipotle Pepper Sauce, 10 oz. toffee and the rest of the cream. Freeze in an ice cream maker, following the manufacturer's directions.
  5. For each serving, sdd 8 oz. ice cream and 4 oz. milk to a blender. Blend and pour into a shake glass. Garnish with 1 oz. whipped cream and 1/2 oz. chocolate toffee.

Yield: 4 servings