- 3 cups milk
- 3/4 cup sugar
- 2 tbsp. cornstarch
- 3/4 cup unsweetened cocoa (I sift the cocoa to remove any lumps)
Bring 2 cups of milk to a simmer in a medium saucepan over medium heat; remove from heat. Meanwhile, combine 1 cup milk with sugar, cornstarch and cocoa in a bowl and stir into hot milk. Cook until sugar and cocoa dissolve. Allow to cool, then cover with plastic and refrigerate overnight. Process mixture in an ice cream maker. You don’t need to churn it as long as you do ice cream – you want it to just be a custard sort of consistency, not completely frozen.Store in the freezer in a container with plastic wrap pressed right on top. It’s best the day you make it. If it freezes hard, just remove it 10 minutes before you plan of serving it.