Cook over medium heat until it begins to simmer.

Reduce the heat to medium-low and scoop out a little bit of the hot liquid into a small bowl and whisk in the cornstarch until smooth, then whisk this back into the pan.

Cook for another couple of minutes, whisking regularly, until it begins to thicken a bit.

Remove from the heat.

We used an ice bath method for cooling down the chocolate mixture enough to churn it for ice cream. Take a large bowl, fill it with ice and water, then nest a smaller bowl in the middle of the ice water and add the ice cream mix into the inner bowl, making sure no ice water gets into the ice cream mixture.

Whisk regularly and let it sit in the bowl until it cools down to room temperature or below room temperature so you can churn it in an ice cream maker.

Churn your ice cream following your ice cream maker's instructions.

Once it's scoopable consistency (about 20-30 minutes of churning), serve it or add it to a container to chill for later.

Store in an airtight container in the fridge for 2-3 weeks.

When you want to serve it, just allow it to sit at room temp for 10 minutes before scooping to soften a bit, or put it in the microwave for 20-30 seconds to soften it a bit for easier scooping.