Jalapeno Tabasco Ice Cream

6 large egg yolks
2 cups milk
1/2 cup granulated sugar
7 1/2 ounces cream of coconut
2 tablespoons Tabasco brand jalapeno sauce
1 cup shredded sweetened coconut, toasted and divided

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.

Stir in cream of coconut and Tabasco jalapeno 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.

Scoop ice cream into bowls, sprinkle with remaining shredded coconut.