Speedy ginger ice cream with chilli-chocolate sauce

• stem ginger↗75g g

  finely chopped

• syrup from the ginger3 tbsp tbsp
• tub vanilla ice cream1l l

  softened

• dark chocolate↗300g g

  chopped

• pinch chilli flakes↗
• whole milk↗200ml ml
• double cream↗100ml ml
• golden caster sugar↗25g g
• cones

  to serve (optional)

Step-by-step instructions

1. 1

   Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.

2. 2

   Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.