Chocolate Gelato

I was searching for a simple chocolate gelato recipe that was not terribly unhealthy. Most of the recipes I came across called for heavy whipping cream or half and half. I finally stumbled upon this recipe by Alice Medrich. I new right away this was going to be good and was happy find that the base is whole milk rather than cream. Unfortunately I did not have any Scharffen Berger cocoa powder so I used ghiradelli instead. I followed the original recipe pretty closely although I did not have a mesh strainer so I skipped that step. The recipe that follows is my verision.

Ingredients
3 cups whole milk
2/3 cup granulated sugar
3/4 cup unsweeted cocoa powder
1-1/2 tablespoons cornstarch

Directions
Mix 1 cup milk, sugar, cocoa and cornstarch together in a bowl until completely blended. In saucepan, heat remaining 2 cups milk over low heat. When hot, add cocoa mixture and continue to stir over low heat until all ingredients are dissolved and mixture is very smooth. Pour mixture into a shallow glass plan, cover with a layer of saran wrap (make sure saran wrap is touching mixture) and chill in freezer until very cold (about 2 hours). Once mixture is chilled, freeze in an ice cream maker.