Cinnamon-TABASCO® Ice Cream

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 2 Tbsp.
Milk, scalded 2 cups
Sugar 2 cups
Salt dash
Half-and-Half 2 cups
Vanilla extract 1 Tbsp.
Ground cinnamon 1 tsp.

TABASCO® Brownie

Ingredients Weight Measure
Semisweet chocolate 8 oz.
Unsalted butter 8 oz.
Sugar 2 cups
Eggs, beaten 4 ea.
Instant coffee powder 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Flour 1-1/2 cups
Baking powder 1 tsp.
Salt 1/2 tsp.
Vanilla extract 1 tsp.
Ingredients Weight Measure

Crème Anglaise

Ingredients Weight Measure
Heavy cream 1 cup
Milk 1 cup
Sugar, divided 1/2 cup
Egg yolks 4 ea.
Cornstarch 1 tsp.
Vanilla extract 1/2 tsp.

Raspberry-TABASCO® Coulis

Ingredients Weight Measure
Frozen raspberries, thawed 1 lb.
TABASCO® brand Original Red Sauce 1 Tbsp.
Granulated sugar 1/2 cup
Lemon juice 1/2 tsp.
Raspberry jam or preserves 1/4 cup


  1. To prepare Cinnamon-TABASCO® Ice Cream, combine all ingredients and let set 30 minutes. Freeze in ice cream freezer according to manufacture's directions. Place in a 12x16" pan, spreading evenly. Place in freezer for 4 hours to cure. Using a 2" circular cutter, cut ice cream into 24 portions.
  2. To prepare TABASCO® Brownie, combine chocolate and butter; melt until smooth. Conbine sugar, eggs, coffee powder, TABASCO® Sauce, flour, baking powder and salt. Add to chocolate mixture, mixing well. Add vanilla extract. Pour batter into 12x16" sheet pan that has been coated with Pam® Cooking Spray. Bake in preheated 350°F oven for 25 to 30 minutes, until center is slightly firm to touch. Cool completely. Use a 2" circular cutter to cut brownie into 36 portions.
  3. To prepare Crème Anglaise, combine cream, milk and 1/4 cup sugar. Bring to a boil. Combine yolks, 1/4 cup sugar and cornstarch. Gradually add cream mixture to yolk mixture and cook until thick. Add vanilla extract. Chill well.
  4. To prepare Raspberry-TABASCO® Coulis, combine all ingredients. Puree; then strain to remove seeds.
  5. To present the Towering Inferno, pour 2 Tbsp. Raspberry-TABASCO® Coulis in the center of each plate. Place Crème Anglaise in a squeeze bottle and make 2 circular lines in the Coulis one inside the other. Using a toothpick, draw lines from the center of the plate to the outside, creating a web pattern. Place 1 brownie in the center of plate, topped with 1 ice cream circle. Continue stacking, using 3 brownie circles and 2 ice cream circles per serving.

Yield: 12 servings