Chocolate Ginger Ice Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/4 cup dry crystallized ginger
• 1/2 cup sugar
• 2 cups milk
• 2 cups whipping cream
• 4 egg yolks
• 1 teaspoon vanilla
• 3 tablespoons orange liqueur
• 6 ounces chocolate (bittersweet or semisweet)

Recipe

• 1 process ginger with sugar in work bowl of food processor until it is very fine.
• 2 place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
• 3 remove from heat an steep for 5 minutes.
• 4 beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
• 5 return to saucepan and cook gently, stiring constantly, until it thickens slightly. do not boil or overheat.
• 6 add vanilla and liqueur.
• 7 cut chocolate into chunks and add to work bowl of food processor. pulse 15-20 times or until finely chopped.
• 8 add about half of the hot custard and process until the chocolate is completely melted.
• 9 stir chocolate mixture back into remaining custard and blend well with a whisk.
• 10 cool mix in fridge for several hours or overnight.
• 11 transfer to ice cream freezer and after a little time, voila! yum is ready.
• 12 if you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
• 13 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.
• 14 freeze again fofr about 1 hour.
• 15 time does not include freezing time as you don't have to stand there and watch it.