Put 175g (6oz) condensed milk, cream, zest and juice from 2 limes and roughly chopped ginger in a food processor with a pinch of salt. Whizz until mixture thickens, then pour into a 1 litre (13⁄4 pints) plastic container and freeze for at least 6 hours or overnight.
2
To make the sauce, warm remaining condensed milk, finely chopped ginger, ginger syrup and milk in a pan. Add chocolate chunks, stirring until they melt. Stir in remaining lime zest and juice and beat until combined.
3
Place 2 scoops of ice cream in each bowl and spoon over hot chocolate sauce. It will set on the ice cream.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Some cookies are essential to the functioning of the site, but others are non-essential for analysis and marketing. Please visit our Privacy page for more information and how to disable these non-essential cookies.
Strictly Necessary Cookies
WordPress uses cookies to identify customers’ sessions which are used for interactions with Woo Commerce, our e-commerce platform. These cookies are required for basic checkout functionality and are therefore always enabled.