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.
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.