Ingredients
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4 large eggs
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1 1/4 cups granulated sugar
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1 tsp vanilla extract
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2 tbsp Tabasco sauce
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1 qt heavy cream
Steps
1
Place a metal loaf pan in the freezer to chill. In a metal or glass bowl, whisk together eggs, sugar, and vanilla. Add Tabasco and cream. Whisk until smooth, taking care not to over-whip. Add mixture to chilled pan and freeze 1 hour.
2
Pour ice cream mixture into a blender or food processor and blend on low until smooth. Freeze 30 minutes, then pour back into blender, scraping the ice cream from sides of pan. Blend until smooth. Repeat this process every 30 minutes for 1½ to 2 hours, until desired consistency is reached. Cover loaf pan and freeze 8 hours or overnight.
