Categories: Frozen Dessert

Ingredients

• 2 1/2 cups water
• 1 cup sugar
• 8 oz. bittersweet or semisweet chocolate, chopped
• 2 Tbsp. coffee liqueur or strong brewed coffee
• 2 Tbsp. finely chopped crystallized ginger

Directions

1. Combine the water and sugar in a medium saucepan. Cook and stir over low heat until dissolved. Increase heat to medium; coo and stir just until boiling. Remove from heat. Whisk in chocolate for 3 minutes or until smooth. Stir in liqueur; refrigerate 1 hour.
2. Transfer mixture to a 2-quart ice cream freezer; freeze according to manufacturer’s directions. Ripen 4 hours. (Or transfer to an 8-inch square baking dish; cover and freeze 8 hours or overnight. Break mixture into large chinks. Place one-fourth of the frozen chunks in a food processor or blender. Cover and process or blend until sooth but not melted. Transfer to a chilled bowl. Repeat with remaining mixture. Cover and freeze at least 4 hours.)
3. To serve, scoop into chilled dessert bowls or dishes. Top with ginger.

Email to a friend | Print this recipe | Back