Mix the egg yolks, the sugar
and the milk together and heat the mixture, either au bain marie or in the micro
wave, first 30 seconds and then 15 seconds every time. Keep mixing. When the
mixture thickens and is hot, dissolve the chocolate, and add the coffee and
ginger. Allow to cool down for 15 minutes. Beat the cream and add to the
chocolate mixture. Freeze for at least 4 hours, stir every hour.
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Mix the egg yolks with the sugar. Cut the ginger small and grate the
ginger root. Heat the milk to the boiling point, mix with the egg yolks and
reheat until it thickens, but don't let the mixture boil. Mix in the cream and
the two sorts of ginger. Make ice-cream using an ice machine or put in the
freezer, stirring every hour.
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