Chocolate Ginger Ice Cream

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READY IN: 40mins
YIELD: 4 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Process ginger with sugar in work bowl of food processor until it is very fine.
  • Place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
  • Remove from heat an steep for 5 minutes.
  • Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
  • Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat.
  • Add vanilla and liqueur.
  • Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped.
  • Add about half of the hot custard and process until the chocolate is completely melted.
  • Stir chocolate mixture back into remaining custard and blend well with a whisk.
  • Cool mix in fridge for several hours or overnight.
  • Transfer to ice cream freezer and after a little time, voila! YUM is ready.
  • If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
  • Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer.
  • Freeze again fofr about 1 hour.
  • Time does not include freezing time as you don't have to stand there and watch it.
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