COCONUT-JALAPEÑO ICE CREAM

Ingredients Weight Measure
Egg yolks, large 6 ea.
Milk 2 cups
Granulated sugar 1/2 cup
Cream of coconut 7-1/2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Shredded sweetened coconut, toasted and divided 1 cup

Method

  1. In large bowl, whisk egg yolks. Whisk together milk and sugar in large, heavy saucepan and bring to boil. Whisk a little hot milk into yolks to temper them; then whisk in remaining milk. Transfer to same saucepan and cook over medium heat, stirring, until mixture coats a spoon. Chill over ice, whisking frequently.
  2. Stir in cream of coconut and TABASCO® Green Jalapeño Pepper Sauce. Freeze in an ice cream maker according to manufacturer's directions. When frozen, stir in 2/3 cup toasted coconut. Pack into freezer container and freeze until ready to serve.
  3. Scoop ice cream into bowls; sprinkle with remaining shredded coconut. Serve with cookies, if desired.

Yield: 8 cups