- 75g stem ginger, finely chopped
- 3 tbsp syrup from the ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1l tub vanilla ice cream, softened
For the chilli-chocolate sauce
- 300g dark chocolate, chopped
- pinch chilli flakes
- 200ml whole milk
- 100ml double cream
- 25g golden caster sugar
- cones, to serve (optional)
Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.
Get aheadPrepare the ice cream up to two days in advance and make the chilli-chocolate sauce the day before if you want to get ahead. Warm the sauce in the microwave before serving.