Ginger place in a saucepan and cover with water so that it covers the ginger. Bring to the boil and cook for a few minutes. Drain the water and put the ginger back into the pan. Add the sugar, milk, 1 Cup. cream and heat until hot, stirring to dissolve sugar. Cover and let stand for at least 1 hour.

Chocolate put into a large bowl. Separately, whip the egg yolks until light in color and creamy.

Continuing to whisk, pour a thin stream of about one-third creams. Then pour the egg mixture into the pan to remaining cream and cook until thick, stirring constantly (do not boil). Filter the mixture into the bowl with the chocolate. Stir well to melt all the chocolate. Add the remaining Cup of cream.

If you have a freezer, remove the future of the ice cream in the refrigerator to fully cool and then prepare in ice cream maker according to the manufacturer's instructions. If no ice cream, place ice cream in the freezer (faster just freezes in a metal container), covered with foil, for a couple of hours or until you seize on the edges. Then divide the resulting crystals metal spoon, immersion blender or with a mixer. Repeat this process 2-3 more times. Thus you will prevent the formation of crystals and the result is soft, smooth ice cream.

To supply for this ice cream (or some other ice cream or even by itself is extremely tasty) can be prepared very simple, but very delicious thing. Shape size 15*15 cm line a rimmed cling film. Chocolate melt in a water bath or in the microwave (1 min on medium power, stir and repeat as necessary). Separately heat 225 g of cream, adding pepper and coffee. When the cream becomes hot, remove from heat and add salt. Pour the cream over the chocolate and stir until smooth. Pour chocolate into prepared pan, smooth the surface and refrigerate for several hours or overnight. Before serving, cut it into pieces and let stand at room temperature for 10 minutes so that the chocolate softened and acquired a creamy consistency, because it tastes better :)