Inspired by MNZ, I made green chili mint ice cream loosely based on this recipe. As with the peppercorn cherry I made at the same time, the custard was 1.5 c half and half, 1.5c 2% milk, 2 eggs, 3/4 c sugar. I upped the proportion of chili - 4 serranos. About the called for proportion of mint.
I served this with the peppercorn cherry over a half a peach, because the Chief Taste Tester said "I wouldn't want to eat very much of this by itself." I thought it worked well when they kind of mixed together - so maybe a chili - cherry is in order?
Too much serrano, not enough mint. And again, too icy. Next time I'm serving this over brownies.