Place 250ml milk in a bowl, add the cornflour and cocoa and stir to combine.
In a saucepan, combine the remaining milks, sugar and chocolate. Heat gently, stirring continuously until the sugar is dissolved and chocolate melted.
Pour in the cocoa mixture and stir continuously over a gentle heat for 5-10 minutes, until the mixture is just simmering and has thickened to a pouring custard consistency.
Pour the mixture through a sieve into a rigid, freezer-safe container and freeze until half frozen, then remove from the freezer and beat the mixture, then return it to the freezer to freeze completely.
Excellent recipe. Nice clear instructions, and the resulting Ice Cream is delicious, rich and fudgy. The initial sauce before freezing would also make a very good pouring sauce.
I did use an Ice Cream Maker to start the freezing (the quantity was perfect), and once it was too stiff for the paddle I transferred it to the freezer to finish. Thanks, Tegan! - 27 Jun 2013