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