CHOCOLATE GINGER ICE CREAM

Steps:

• 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.