Freeze ice cream maker bowl according to instructions - usually around 15 hours
Combine cream and 1 cup of the milk and sugar in a sauce pan over low/med heat until steaming
While the mixture is heating, combine the remaining ½ cup of milk and corn starch together in a small bowl (I use a coffee cup) until the corn starch is completely dissolved
When mixture on stove is steaming hot, add in coco powder until combined and smooth
This is a good place to taste test. Give the mixture a try and if you would like to make it sweeter, start with ¼ sugar and mix until dissolved and taste again!
Then mix in the corn starch and milk mixture, and cook over low/med heat for 4-5 minutes until mixture is thickening. It will be the consistency of instant pudding after mixed. You will be able to clearly tell its thickening
Once thickened, remove from heat and transfer to a bowl. Cover with plastic wrap and put the plastic wrap right on the surface of the mixture, so a film won't form
Refrigerate until chilled, 2 hours or overnight
Once chilled, put your frozen KitchenAid mixing bowl and mixing attachment onto your KitchenAid and start mixing at the lowest stir speed
Transfer the gelato mix to the kitchen aid using a spoon, this will be a thick, pudding like mixture. Its a messy job, but it can be done!
Churn for about 13-15 minutes until very thick and creamy
Enjoy right away or put into the freezer in a freezer safe container until you're ready to enjoy! If you freeze, it does get very hard. I left at room temperature at 30 minutes and was able to scoop the ice cream that you see in the green bowl in the photo!