Place the milk and cocoa powder into a sauce pan over a medium temperature

Whisk to combine and then add the honey and salt and stir to combine

Bring up to blood temperature and then remove from the heat

Stir in the cream and pour into a jug

Place into the fridge overnight

Churn as per your ice cream machine manufacturer's' instructions

Stir in the crystallised ginger and then pour into a freezer proof container

Freeze for at least 4 hours before serving