Steps
- Stir 75g of finely chopped stem ginger in syrup and 3 tablespoons of ginger syrup into 1 liter of softened vanilla ice cream. Cover and freeze for at least 1 hour, until firm.
- Put 300g of chopped dark chocolate and 1 pinch of red pepper flakes in a heatproof bowl.
- Bring 200ml of whole milk, 100ml of heavy cream, and 25g of superfine sugar to a boil over medium heat. Pour over the chocolate and leave for 2 minutes.
- Whisk the sauce until smooth, then spoon it warm over scoops of the ginger ice cream.