Sweet and Spicy Frozen Custard
5,7 / 10
ready in 10 h. 35 min.
Bring the milk to the boil with the ginger (cut into small pieces). Stir the chocolate into the hot milk to melt.
Meanwhile, beat the egg yolks with the sugar. Gradually add the boiling milk, beating continuously.
Pour mixture into the pan and cook over a medium heat, stirring continuously until spatula is coated with the cream.
Pour into a bowl and leave to cool at room temperature before placing in the fridge for 6 hours.
Finely strain the mixture into an ice cream maker. Add the crème fraîche and churn until frozen and soft.
Scoop ice cream into a bowl and freeze until ready to serve, 4 hours.