A while back the wife and I visited the Tabasco store on Avery Island, LA. They had samples of Tabasco ice cream (they added the green Tabasco). Even the Cajun in me hesitated. Until I tried it.
D*mn, wish I could have pried the recipe from them.
Really, it was great!
But Mayonnaise ice cream?
Uh, methinks that ranks a miss.
But then again I could be very wrong.
“The wife?” Whose? I’ve tried garlic ice cream, really good.
We visited Ruidoso, NM a few years ago & tried some habanero infused red wine. Yum! I’ve been adding habanero powder to our homebrew ever since.
FIRE AND ICE CREAM
1/2 cup milk
1 (2-inch) cinnamon stick
1 strip orange peel (from small orange)
4 whole cloves
2 teaspoons vanilla
14-ounce can sweetened condensed milk
1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
2 cups heavy cream, whipped
Cinnamon sticks and orange peel twists for garnish (optional)
PREPARATION
Combine milk, cinnamon stick, orange peel and cloves in a small saucepan over medium heat and bring to a boil. Reduce heat to low, cover, and simmer 5 minutes to blend flavors. Set aside to cool to room temperature; strain. Combine milk mixture, vanilla, condensed milk and TABASCO® Sauce in a large bowl and mix well; gently fold in whipped cream. Cover and freeze until firm, stirring once.