1/4 cup heavy cream
1/2 cup milk
1 scant teaspoon aniseeds, coarsely crushed in a mortar
1 teaspoon finely grated orange zest
1 (2-inch) length vanilla bean, split lengthwise, seeds scraped out
1 quarter-sized slice fresh ginger
1 ounce Valrhona Pur Caraibe dark chocolate (66% cacao), finely chopped
Very small pinch of salt