1Melt the chocolate in microwave.Keep it aside.
2In a saucepan, combine milk, cream, cocoa powder,cornflour , sugar and salt.
3Use full cream milk.
5You can use any brand of dairy based heavy cream.
7Turn off the heat and add melted chocolate. I used Lindt 70% Dark chocolate.
8Pass the custard through a strainer if required.
9Place the saucepan in a bowl containing ice cold water .
10Let it cool. Cover it with cling film and refrigerate for 1-2 hrs.
11Meanwhile whip 3/4 cup of heavy whipping cream until stiff using a electric mixer.Now gently beat the whipped cream and the custard together.
12Here I using an aluminium loaf tin to store the ice cream. Wrap it tightly with parchment sheet and then covered it with cling film.
13Freeze it for minimum 8-9 hrs or freeze it overnight.