Speedy ginger ice cream with chilli-chocolate sauce

75g stem ginger, finely chopped
3 tbsp syrup from the ginger
1l tub vanilla ice cream, softened
For the chilli-chocolate sauce
300g dark chocolate
, chopped
pinch chilli flakes
200ml whole milk
100ml double cream
25g golden caster sugar
cones, to serve (optional)

Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.