|
3 cups milk 2/3 cup sugar 3/4 cup cocoa powder 1-1/2 tbsp cornstarch about 3-oz chocolate, shaved/chunked (1/2 cup) In medium saucepan, bring 2 cups of the milk just to a simmer, which is when you start to see steam rising from the pan. In a medium bowl, whisk the remaining cup of (cold/room temperature) milk with the sugar, cocoa, and cornstarch. Once the milk in the saucepan has come to a simmer, add in the cocoa mixture. Cook, stirring constantly, until the mixture comes to a boil and begins to thicken. Cook for one more minute, then remove from heat. Strain mixture into a large bowl, cover the surface with plastic wrap, and chill until cold. Overnight chilling is best. Pour into your ice cream maker and churn according to manufacturers directions. Freeze until firm, at least 30 minutes, before serving. Makes about 1 quart. |