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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
In a large bowl, whisk the egg yolks.
Whisk together the milk and sugar in a large heavy saucepan and bring to a 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.
Stir in cream of coconut and Tabasco jalapeno sauce.
Freeze in an ice cream maker according to manufacturer's directions.
When frozen, stir in 2/3 cup toasted coconut.
Pack into a freezer container and freeze until ready to serve.
Scoop ice cream into bowls.
Sprinkle with remaining shredded coconut.
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