Mexican Chocolate Chile Ice Cream - Rick Bayless

Ingredients

• 1 large pasilla negro chile, stemmed, seeded and, if you wish, deveined
• 1 1/3 cups half and half
• 2 ounces Mexican chocolate, chopped into small pieces
• 3 ounces semi-sweet chocolate, preferably 70% Venezuelan, chopped into 1/4-inch pieces
• 4 egg yolks
• 1/2 cup sugar
• 1 1/3 cups heavy cream
• 1 1/2 teaspoons vanilla, preferably Mexican
• 2 tablespoons Kahlua or other coffee liqueur