Ingredients
* 4 cups (1 litre) whole milk
* ½ cup sweetened condensed milk
* ½ cup evaporated milk
* ½ cup granulated sugar (adjust to taste)
* 2 tbsp cornflour (cornstarch)
* 3 tbsp unsweetened cocoa powder
* 100 g dark or milk chocolate, chopped (optional, for a richer flavor)
* 1 tsp vanilla extract
* ¼ tsp salt (optional)
Instructions
1. In a small bowl, mix the cornflour and cocoa powder with ½ cup of the milk until smooth.
2. Pour the remaining milk into a pot and add the sugar. Heat over medium heat until the sugar dissolves.
3. Stir in the cocoa-cornflour mixture and cook, stirring continuously, until it thickens slightly (about 2–3 minutes). Do not let it boil vigorously.
4. If using chocolate, add it while the mixture is still hot and stir until completely melted.
5. Remove from the heat and allow the mixture to cool completely.
6. Stir in the condensed milk, evaporated milk, vanilla extract, and salt.
7. Pour the mixture into clean nylon ice cream bags, filling each about ¾ full.
8. Tie the bags tightly, removing as much air as possible.
9. Lay the bags flat in the freezer and freeze for 6–8 hours or overnight.
10. Serve and enjoy your creamy homemade chocolate ice cream.
