Combine cream, galangal, cinnamon, cardamom, clove, and salt in saucepan, scald & infuse for 15 minutes before straining.

Whisk egg yolks with palm sugar in large mixing bowl until lightly colored and frothy, temper hot infused cream base into egg yolks, whisking continuously, then return mixture to saucepan, stir constantly over medium heat until lightly thickened, remove from heat.

Fold melted chocolate into cream mixture, whisking continuously until fully mixed, pass through chinois, reserve in deli cups, chill and freeze.