While milk is heating, add fresh cream and whisk untill dissolved. whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling milk and bring to a boil over medium heat; let boil for 5 minutes on medium flame, whisking constantly until mixture is very thick. Remove from heat.

Add cocoa powder into cornstarch-milk mixture. Whisk well and seive the mixture if needed. Let cool slightly, stirring frequently to prevent forming ice. Cover surface with wax paper or foil paper. Chill in a refrigerator until cold, at least 2 hours.

Transfer to an airtight container and freeze in a freezer until hardened if necessary.(at least 5hours)

Enjoy the Italian chocolate gelato at home.

Note: Covering the mixture is very important. If you are using chocolate, make sure you powder it before using.