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Jalapeno Tabasco Ice Cream


  • 6 large egg yolks
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 7 1/2 ounces cream of coconut
  • 2 tablespoons Tabasco brand jalapeno sauce
  • 1 cup shredded sweetened coconut, toasted and divided


  1. In a large bowl, whisk the egg yolks.
  2. Whisk together the milk and sugar in a large heavy saucepan and bring to a boil.
  3. Whisk a little hot milk into yolks to temper them, then whisk in remaining milk.
  4. Transfer to same saucepan and cook over medium heat, stirring, until mixture coats a spoon.
  5. Chill over ice, whisking frequently.
  6. Stir in cream of coconut and Tabasco jalapeno sauce.
  7. Freeze in an ice cream maker according to manufacturer's directions.
  8. When frozen, stir in 2/3 cup toasted coconut.
  9. Pack into a freezer container and freeze until ready to serve.
  10. Scoop ice cream into bowls.
  11. Sprinkle with remaining shredded coconut.

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