Preparation:
1. 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 cocas a
spoon. Chill over ice, whisking frequently.
2. Stir in cream of coconut and TABASCO jalapeño sauce. Freeze in an
ice cream maker according to manufacturer's directions. When frozen, stir
in 2/3 cup toasted coconuts Pack into a freezer container and freeze until
ready to serve.
3. Scoop ice cream into bowls, sprinkle with remaining shredded
coconut. Serve with if desire |
