• 3 EGG YOLKS
• 75 GRAM SUGAR
• 1 TEASPOON GINGER OWDER
• 1 TABLESPOON INSTANT COFFEE
• 100 GRAM CHOCOLATE
• 1 CUP CREAM
• 1/2 CUP MILK

• 2 EGG YOLKS
• 100 GRAM SUGAR
• 50 GRAM GINGER IN SYRUP
• PIECE OF GINGERROOT
• 1 CUP CREAM
• 1 CUP MILK

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.