Makes 1 quart
3 cups 2 % milk
2/3 cup sugar
3/4 cup cocoa powder ( we used Dutch processed)
2 Tbs. cornstarch
In a 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 milk with sugar, cocoa & 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 & 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 is best).
Pour into your ice-cream maker & churn according to manufacturer’s directions. Freeze until firm.