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Put a modest amount of sugar in about just under half your creami cup's container worth of water.
Add zest of 2-3 limes, to taste.
Add the juice too.
Add your chili, sliced open. Distribute the seeds if you like spicy or leave as much intact otherwise.
Warm to dissolve the sugar and infuse the chili, don't boil.
Let it cool and take out the chili.
Add tequila to taste.
Then freeze it, it should not become completely frozen as pure water would.
Then let your creami process it as sorbet or slush, whichever you prefer.
Tip: Add a pinch of salt if you want to flex.
Enjoy one of the funkiest ice creams you ever tasted!