- 2 cups (500 mL) milk, divided
- 2 tbsp (25 mL) cornstarch
- 1/3 cup (75 mL) granulated sugar
- 3 tbsp (45 mL) unsweetened cocoa powder
- 1½ tbsp (22 mL) instant coffee granules
- 1 tbsp (15 mL) vanilla
- 2 oz (60 g) bittersweet chocolate, finely chopped, divided
- In a small bowl, whisk ½ cup (125 mL) milk with cornstarch until smooth. Set aside.
- In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder. Bring to a simmer, stirring often. Whisk in coffee granules. Whisk the cornstarch mixture to recombine. Gradually whisk into sugar mixture. Return to a boil, stirring often. Strain into a clean large bowl. Let cool to room temperature.
- Stir in vanilla and half of the chocolate. Cover and refrigerate until completely cold or overnight.
- Stir milk mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Add remaining chocolate during last 5 minutes of freezing and let machine stir it in.
- Serving suggestion:
- Sprinkle 2 tsp (10 mL) sliced almonds, chopped hazelnuts or chopped pecans over each serving.