In a 2-quart saucepan over medium heat, bring the skim milk and ginger almost to the boiling point.
Strain into a medium bowl.
Stir in the fruit concentrate, cocoa, evaporated skim milk and vanilla.
Place in the freezer for 10 minutes, or until cool.
Transfer to the container of an ice-cream maker and freeze according to the manufacturer's directions.
To serve, scoop into dessert bowls.