In a medium sized bowl, whisk together the egg yolks and half of the sugar.

In a medium heavy bottomed pot, heat the cream, milk, remaining sugar, and grated fresh ginger until very hot, but not boiling. Reduce heat to low.

Temper the egg yolks by whisking in 1 cup of the hot milk/cream mixture into the eggs. Then whisk the eggs/milk mixture back into the pot with the milk/cream. Over medium heat, cook, stirring, until the mixture starts to thicken slightly. Do not boil.

Strain the mixture though a fine mesh strainer into a clean bowl set over ice. Allow to cool in the bowl over ice for about 10 minutes, then put in the refrigerator and chill until cold, about 3-4 hours.

Freeze the mixture according to the manufacturer’s instructions on your ice cream maker. Mix in the chopped candied ginger and chocolate at the end.