1. In a small bowl, whisk ½ cup (125 mL) milk with cornstarch until smooth. Set aside.

2. In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder. Bring to a simmer, stirring often. Whisk in coffee granules. Whisk the cornstarch mixture to recombine. Gradually whisk into sugar mixture. Return to a boil, stirring often. Strain into a clean large bowl. Let cool to room temperature.

3. Stir in vanilla and half of the chocolate. Cover and refrigerate until completely cold or overnight.

4. Stir milk mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Add remaining chocolate during last 5 minutes of freezing and let machine stir it in.

Serving suggestion:

Sprinkle 2 tsp (10 mL) sliced almonds, chopped hazelnuts or chopped pecans over each serving.