So this is your basic chocolate ice cream recipe, Philadelphia-style (no eggs), but you also add a bit of brandy and some cinnamon and a bunch of chile powder. The recipe calls for either ancho or chipotle chile powder; we went for ancho. My initial reaction on tasting the mix was that it was a bit wussy, but I’m more hardcore about heat than is reasonable. It is super-rich and chocolatey, so all’s well! And when I have a chance to make this with Chris T., we’ll fiddle around with a hotter batch. You could do this with a small amount of naga jolokia and get something really interesting.