Have fun experimenting with different kinds of chile. Garnish with cacao nibs and/or toasted pecans.

​Makes about 1 quart

• 1 cup whole milk
• 2 cups heavy cream
• 5 egg yolks
• 3/4 cup firmly packed dark brown sugar
• 8 ounces bittersweet chocolate, chopped
• 1 teaspoon kosher salt, or to taste
• 2 teaspoons ground cinnamon
• 2 teaspoons New Mexico red chile powder, or to taste

1. In a medium saucepan over medium heat, combine milk and cream and bring to a simmer. Remove from heat.
2. In a large mixing bowl, whisk together egg yolks and sugar. Whisking constantly, pour in milk and cream in a steady stream.
3. Pour the mixture back into the saucepan and cook, stirring constantly, until it thickens enough to coat the back of a spoon.
4. Add chopped chocolate, salt, cinnamon, and chile powder and whisk until smooth. Pour into a glass or plastic container and chill 4 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions.

Source: Created by Gwyneth Doland for New Mexico Magazine