Ingredients

2 cups milk 2 2cups cups(500 mL) (500 mL) milk

4 tsp cornstarch 4 4tsp tsp(18 mL) (18 mL) cornstarch

1-1/2 cups whipping cream , (35%)1-1/2 1-1/2cups cups(375 mL) (375 mL) whipping
cream, (35%)

2 oz good-quality dark chocolate (70%) , chopped2 2oz oz(57 g) (57 g) good-quality

dark chocolate (70%)dark chocolate (70%), chopped

3/4 cup granulated sugar 3/4 3/4cup cup(175 mL) (175 mL) granulated sugar

1/2 cup cocoa powder 1/2 1/2cup cup(125 mL) (125 mL) cocoa powder

1 tsp vanilla 1 1tsp tsp(5 mL) (5 mL) vanilla

Preparation
In small bowl, stir together 1/4 cup of the milk and cornstarch until dissolved; set aside.
In small saucepan, heat 1/2 cup of the whipping cream and chocolate over low heat, stirring
occasionally, just until melted and smooth, about 5 minutes. Remove from heat and set aside.
Meanwhile, in heavy-bottomed saucepan, whisk together remaining milk and cream, sugar,
cocoa powder and vanilla. Bring to boil over medium-high heat, stirring often; reduce heat to
medium and cook, stirring, for 4 minutes. Stir in cornstarch mixture; cook, stirring, until
thickened, 2 to 3 minutes.
Stir in melted chocolate mixture until smooth. Pour into 9-inch (2.5 L) square metal cake pan;
place plastic wrap directly on surface. Refrigerate until chilled, about 1-1/2 hours. (Makeahead: Transfer to airtight container; place plastic wrap directly on surface and refrigerate
for up to 24 hours.)
Transfer to freezer container and freeze until firm but not solid, 2 to 3 hours. Scrape into food
processor; pure until smooth. Pour into freezer container. Add other flavourings if desired;
freeze until firm, about 4 hours. (Or freeze in ice cream machine according to manufacturer's
instructions, adding other flavourings just before ice cream is firm.)