Heat the milk in a saucepan. Add cocoa powder, 25 g chocolate, sugar and salt and stir. Sugar and chocolate should dissolve. Set aside and let cool. Beat the cream very stiff.
Stir chocolate milk under the whipped cream.
Pour ice cream into your ice cream maker and churn according to manufacturer’s instructions. At the end, fold in chopped ginger, pine nuts, chopped chocolate and meringue. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!