Super chocolatey, the creamiest texture, and wonderfully rich, this homemade chocolate ice cream recipe is the perfect treat. Even better, it doesn't have eggs so you don't have to worry about your kids sticking their fingers in before it's done :)
In a small bowl, combine corn starch with ¼ cup of the whole milk.
Combine the corn starch mixture, the rest of the whole milk, heavy cream, sugar, corn syrup, and salt in a medium saucepan. Heat on medium, stirring occasionally, until slightly thickened, enough to coat the back of a spoon.
In a separate bowl, combine evaporated milk, cocoa powder, and espresso powder and stir until fully combined (there will likely still be lumps of cocoa powder).
Pour both mixtures through a strainer together into a large bowl and stir until combined. Chill in your refrigerator for at least 2 hours, but preferably overnight.
Put mixture into your ice cream maker and follow the instructions that came with the machine.
Serve as soft-serve or store in an airtight, freezer-safe container for up to 2 weeks. If the ice cream is too hard to serve right from the freezer, allow to sit for 10-20 minutes before scooping.