Provided by: Chef Jon Snyder
Bring the milk and sugar to just under a boil over medium heat, stirring occasionally. Reduce heat to low, and whisk in cocoa powder until smooth. Cook at a gentle simmer for 15 minutes, stirring often.
Melt the chocolate in a double boiler. Slowly whisk in the cocoa mixture plus 2 cups of water. Set over iced water to chill thoroughly. Transfer to an ice-cream machine, and process according to directions.
Yields about 3/4 of a quart.(Published 2003)