Ingredients:
3 cups whole milk
2/3 cup sugar
3/4 cup premium unsweetened cocoa powder ( natural or Dutch-process)
1 1/2 tablespoons cornstarch
Directions:
In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.
Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl.
Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer.
Scrape into a bowl and let cool.
Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.
Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.
Servings: 8
Time preparation: 15 min.
Time total: 135 min.