Step 1
In a medium pot over medium warmth, deliver 2 cups of milk to a simmer (about 5 minutes), then take away from the warmth.
Step 2
In a medium bowl, whisk collectively the sugar, cornstarch, cocoa, and remaining milk, then whisk the combination into the pot of scorching milk. Flip the warmth to low and proceed cooking till the sugar has totally dissolved, about 3 minutes. Put aside to chill to room temperature, then cowl with plastic wrap and refrigerate for 8–24 hours.
Step 3
Pour the chilled combination into an ice cream maker, and course of based on the producer’s directions. Scrape the gelato into an hermetic container and freeze till set, no less than 4 hours. Scoop into bowls and serve instantly.
