Creamy Chocolate Coconut-Milk Ice Cream
unsweetened, preferably natural
2 cans, about 3 1/2 cups, divided
plus 2 tablespoons
Add cocoa in a medium bowl and pour in enough coconut milk (about ⅔ cup), whisking to make a smooth paste.
Stir in vanilla.
Stir in sugar, cornstarch and salt in a medium saucepan.
Slowly whisk in the remaining coconut milk.
Heat over medium heat, stirring constantly with a wooden spoon, until the mixture starts to gently simmer around the edges.
Then, stirring frequently and scraping the sides and corners of the pan to prevent scorching, allow the mixture to simmer for about 3 minutes to fully cook the cornstarch.
Transfer the hot mixture into the bowl with the cocoa mixture.
Whisk until well mixed. Allow to cool, undisturbed, for about 46 minutes.
Cover and chili until cold, at least 4 hours or over-night.
Pour the mixture into an ice cream maker.
Freeze according to manufacturerâ€™s directions.
Freeze until the ice cream firms up.