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. (Make-ahead: 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; purée 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.)