Hot Ginger Ice Cream with Dark Chocolate Sauce

by R.B. Quinn and Min Merrell

Ginger ice cream is the most refreshing dessert.

On my deathbed, I believe that this thought might cross my mind “Gee, I wish I had made more ice cream.”  Especially ginger ice cream with dark chocolate sauce. I first had this dessert at  Barbara Tropp’s restaurant China Moon in San Francisco about 13 years ago. Eating alone at the bar, I  watched dish after dish go by. Never before or since have I witnessed such dessert popularity. I almost always pass on dessert, but thankfully not that evening. And I was really full, too.

Ms. Tropp lost a battle with cancer some years ago, and this one dessert proves that she left the world a better place. Here’s why this works so beautifully and why it is so startling–the fresh ginger flavor encased in smooth creaminess is burning hot, the chocolate almost bitter. The dessert acts as a soothing palate cleanser and digestive, cleverly disguising its decadent richness. It’s unreal.

Here’s my version. I tend to use a lot of egg yolks in an ice cream custard for richness and creaminess. You can use fewer if you like. I also prefer to let the ice cream harden in a container in the freezer after I make it so that I can serve it as perfect little balls with the chocolate sauce.



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