In a medium-sized pot, slowly bring half the cream and cocoa powder to a boil, thoroughly incorporating the cocoa powder.

Once the cream has reached a boil, remove from heat.

Add the chocolate chips and stir until everything is smooth and creamy. Mix in the remaining cream. Set aside.

In another medium pot, mix the sugar, salt, milk, and chilies. Heat to a very low simmer.

Put the egg yolks in a small bowl and lightly beat until it is a smooth consistency. Add some of the milk and sugar mixture in the yolk, one cup at a time to slowly raise the temperature of the yolks. After about half of the milk mixture is incorporated in the yolks, add the yolks to the milk mixture, getting as much of the yolk in the pot as possible.

Using a wooden spoon, heat the milk and egg mixture on medium heat stirring constantly to create a custard. Occasionally scrap the sides and bottoms of the pot to prevent the custard from sticking. The custard is ready when a thick coat of custard coats the back of the spoon.

Place a strainer over the chocolate mix and slowly strain the custard into the chocolate to separate the chili and any egg that may have cooked. Mix until everything is a uniform chocolate color. Add in the vanilla and mix.

Cool the chocolate in the refrigerator or in an ice bath. You can make an ice bath by filling a larger pot with ice and cold water. Place the chocolate in the pot without completely immersing the pot.

Put the chocolate in your ice cream maker and and follow the manufacturer directions. Take the ice cream out and freeze in an airtight container for another 3 - 4 hours or overnight. If you prefer soft serve ice cream, enjoy immediately.

*If you do not have an ice cream maker, put the chilled chocolate in a container and place in the freezer. Mix the ice cream every 30 minutes, breaking up all the frozen pieces. If possible, use a hand mixer or immersion blender. Repeat for 4 hours, then let the ice cream freeze completely for another 4 hours or overnight.