Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              Large  egg yolks
  2               cups  milk
     1/2           cup  Granulated sugar
  1         tablespoon  Tabasco brand jalapeno sauce
  1                cup  shredded sweetened coconut      toasted
                        and divided

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

Nutritional Information:

1043 Calories (kcal); 47g Total Fat; (40% calories from fat); 33g Protein; 124g Carbohydrate; 1342mg Cholesterol; 283mg Sodium