Tabasco Ice Cream

1.In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture starts to steam.

2.In a separate bowl, whisk together the egg yolks and remaining 1/4 cup of sugar until smooth.

3.Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly, to temper the eggs and prevent curdling.

4.Gradually add the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture, whisking constantly.

5.Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Finish the Ice Cream Base Remove the saucepan from heat and stir in the vanilla extract.

7.In a separate small saucepan, heat the Tabasco sauce and sugar over low heat until the sugar has dissolved.

Add the Tabasco Infusion Pour the Tabasco sauce mixture into the ice cream base and stir well to combine.

9.Transfer the ice cream base to an ice cream maker and churn according to the manufacturer's instructions.

10.Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

11.Serve the Tabasco ice cream on its own or with your favorite dessert.