Chocolate Ice Cream

With almost 100 F around here there is nothing better than ice cream! This weekend I made two of our favorite recipes. The first one, that I am posting today, is for Chocolate Gelato. I created this recipe based on other 3 recipes I have read. It makes a creamy concoction without being too heavy, however, it is rich enough to satisfy our chocolate cravings!
I have made it with all milk (use whole milk here, please!) and also with 2 cups milk and 1 cup cream, the later being the best version. You definitely cannot compare this with a normal gelato you find in Italian Ice Cream Parlors, but is so refreshing and satisfying that here in our house is the chocolate ice cream of choice. And I definitely do not complain about making it over and over again!!
Enjoy!
Ana

My Chocolate Gelato
3 cups whole milk (or 2 cups milk and 1 cup cream)
3 tablespoons cornstarch
1/3 cup sugar
3 teaspoons cocoa powder
2 oz semisweet chocolate chopped (or chocolate chips)
1 teaspoon vanilla extract
a pinch of salt

Combine 1/2 cup milk with cornstarch and set aside. In a saucepan add remaining 2 1/2 cups milk, sugar, and cocoa. Heat over medium heat until almost boiling; add milk/cornstarch mixture and cook, stirring constantly, until mixture thickens. Add chocolate chips and whisk until melted. Remove from heat, stir in salt and vanilla.
Strain mixture into a bowl (or plastic container), let cool to room temperature and then put in the fridge until completely cooled. (Or you can put the container on top of a bowl filled with ice water and keep stirring the mixture until cooled enough to put in the fridge)
Freeze in ice cream machine, according instructions.
Note: I put a piece of plastic wrap directly on top of the mixture as soon as I put it on the plastic container to cool, just so that a crust won't form.