3 cups water

2 tablespoons corn syrup

1 cup sugar

2/3 cup cocoa powder

3 ounces dark chocolate, 60 percent cocoa content or higher

1 tablespoon vanilla

½ cup crystallized ginger, chopped into small pieces

1. In a heavy medium saucepot, combine water, corn syrup and sugar over low heat. Stir until sugar dissolves. Bring to a boil, then reduce heat to medium and simmer for 2 minutes. Whisk in cocoa, and simmer until cocoa dissolves and mixture is smooth, about 2 more minutes.

2. Remove from heat, whisk in chocolate, stirring well until all of the chocolate melts. Make sure that absolutely no little chunks remain, heating the mixture over very low heat if necessary to completely melt the chocolate.

3. Cool to room temperature, then stir in vanilla. Cover, and chill in the refrigerator for at least one hour.

4. Freeze according to your ice cream maker's instructions. When the mixture is still soft but nearing completion, add the crystallized ginger and allow the ice cream mixture to mix in the ginger. Transfer to a freezer-safe container and freeze until firm.

Makes about 1 quart.