Dark Chocolate Gelato

(this is the best I can do with a laptop touchpad, okay?)
I have no picture. Shocking, I know, but this stuff was so good, it never had a chance to pose.
Normally, I am not a fan of chocolate ice cream. This contains 3/4 a cup of cocoa, making it super rich, yet…freaking fantastic. It’s based off a Sicilian gelato recipe- no cream, no eggs. Super simple, and the possibilities to add flavors are endless.

3 cups whole milk
2/3 cup granulated sugar
3/4 cup Hershey’s special dark cocoa
1 1/2 tbsp cornstarch
Note: if you are going to put the gelato in the freezer after putting it in the ice cream maker, I would highly recommend adding a tablespoon or two of vodka in so that it doesn’t become rock hard.

In medium saucepan bring 2 cups of the milk to a simmer. Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch. Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges. Stir and cook for a minute longer.

Strain through a fine wire-mesh strainer into a clean bowl and cool. Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).

Freeze according to the instructions with your ice cream maker.

Variations!
For mint dark chocolate, I added about 1/3 a cup of chopped up mint leaves to the heated milk and let it sit for about 40 minutes.
For a strawberry or raspberry dark chocolate, I’d add maybe 1/3-1/2 a cup of a berry puree.
For cinnamon dark chocolate, maybe add a couple cinnamon sticks to the heated milk and let it infuse for half an hour?
The possibilities may be endless, but the gelato won’t be, I can tell you that for sure.