Sicilian chocolate gelato

Ingredients

• 3 Cups (720 ml) Whole Milk
• 2/3 Cup (130 g) Sugar
• ¾ Cup (180 ml) Premium Unsweetened Cocoa Powder (Natural or Dutch-Process)
• 1 ½ tablespoon Cornstarch

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Preparation

• 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 another bowl.
• Scrape the cocoa mixture into the hot milk. Cook, stirring constantly, until the mixture thickens and bubbles a little at the edges.
• Then boil gently, stirring, for 2 minutes longer. Scrape into a bowl and let cool.
  
• Cover the mixture with plastic wrap placed directly against the surface and chill overnight.
• Freeze according to the instructions of 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.

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