Step 1:
In a heavy saucepan, heat whipping cream, milk, honey, and chilies until bubbly.

Step 2:
In a medium bowl, beat egg yolks with an electric mixer on medium to high speed until fluffy.

Step 3:
Gradually stir hot mixture into egg mixture until just combined.

Step 4:
Beat in the Mexican chocolate pieces until dissolved and well combined.

Step 5:
Return to saucepan and cook. Stir over medium heat until slightly thickened and just begins to bubble around edges (careful not to overcook).

Step 6:
Remove from heat and cool; cover and chill thoroughly.

Step 7:
Skim out chilies (optional)

Step 8:
Combine mixture with semi-sweet chocolate pieces.

Step 9:
Pour the chocolate mixture into a 2-quart ice cream container and follow manufacturers instructions for churning and freezing.

Step 10:
Enjoy!

*** If you do not own an ice cream maker don’t fret! Put your mixture into small, clean coffee cans. Place those cans into larger cans and pack around them with ice cream salt and ice. Duct tape the lids onto the large coffee cans. Have the kids roll the cans back and forth in the drive way for about a ½ hour. Then remove the cans and enjoy!