Ginger Chocolate Chunk Ice Cream

Customized store-bought ice cream. Use top quality ice cream, not light ones, or it will deflate when you mix with the add-ins and turn icy upon refreezing. Go figure - I'm dieting, gnawing on carrots while I browse a Williams Sonoma chocolate cookbook. Someday, this one will be mine!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  pint  best-quality vanilla ice cream
• 1⁄3 cup candied ginger, finely minced
• 1⁄2 cup  semi-sweet chocolate chips (or 3 ounces bittersweet chocolate, coarsely chopped)
• 3  cups  chocolate  fudge sauce, see Hot Fudge Sauce

Directions

1. Soften the ice cream by setting it out at room temp for about 30 minutes. Or place in microwave for 15 seconds. If it doesn't soften, repeat.
2. Scoop ice cream into a metal mixing bowl. Using a large spoon, beat in the ginger and chocolate pieces.
3. Spoon back into container, cover and refreeze.
4. Serve with the fudge sauce and garnish with more candied ginger.