Black Tea & Ginger Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a simmering pot of water until smooth.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Fold in the grated ginger and sugar.

Combine

Gently fold the melted chocolate into the whipped cream mixture until fully combined. Chill in the refrigerator.

Prepare the Ginger

In a saucepan, combine sliced ginger, sugar, and water. Bring to a boil over medium heat.

Simmer

Reduce heat and simmer for about 30 minutes until the ginger is tender and the syrup thickens.

Cool and Dry

Remove from heat, strain the ginger, and let it cool on a wire rack. Dust with sugar if desired.

Mix Ingredients

In a bowl, combine cocoa powder, melted butter, sugar, flour, and water to form a batter.

Bake

Spread the batter thinly on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 10-12 minutes until set.

Cool and Cut

Allow to cool, then cut into tiles.

Infuse Cream

In a saucepan, heat the heavy cream and milk until hot but not boiling. Add the black tea leaves and grated ginger. Steep for 15 minutes.

Prepare Egg Mixture

In a bowl, whisk together egg yolks and sugar until pale. Gradually add the infused cream mixture, whisking constantly.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.

Chill and Freeze

Strain the mixture into a bowl, stir in vanilla extract, and chill in the refrigerator. Once chilled, churn in an ice cream maker according to manufacturer instructions.