Spicy Coconut Sorbet

• 2 (13- to 14-ounce) cans coconut milk, shaken well before opening
• 1/2 cup packed dark brown sugar
• 2 Thai chiles, slit open
• 1 tablespoon tequila

1. Pour the coconut milk into a medium saucepan over medium-high heat and stir in the brown sugar.
2. Bring the mixture to a boil, decrease the heat to low so that it is barely simmering, and cook, stirring occasionally, until the brown sugar is fully melted and the coconut milk is smooth, 3 to 4 minutes.
3. Add the chiles, cover, and remove from the heat.
4. Let steep for an hour.
5. Pour the coconut milk into a bowl and let cool to room temperature.
6. Stir in the tequila.
7. Cover with plastic wrap, transfer to the refrigerator, and let it thoroughly chill for several hours, preferably overnight.
8. Once the mixture is very cold, fish out the chiles, then taste.
9. If the sorbet base isnt spicy enough for you, open up one of the chiles, scrape in a few of the seeds, and stir to combine.
10. Transfer the cold sorbet base to an ice-cream maker and process according to the manufacturers instructions.
11. The sorbet can be stored frozen, covered in an airtight container, for a few weeks.

coconut milk, brown sugar, chiles, tequila

Taken from www.epicurious.com/recipes/food/views/spicy-coconut-sorbet-382578 (may not work)