[ICE CREAM BASE]
2 cups	whole milk
4 teaspoons	cornstarch
1 cup	heavy cream
½ cup	granulated sugar
2 tablespoons	light corn syrup
¼ teaspoon	kosher salt
3 tablespoons	cream cheese
[CHOCOLATE SAUCE]
½ cup	unsweetened cocoa powder
½ cup	brewed coffee
½ cup	granulated sugar
1½ ounces	bittersweet chocolate

1. For the ice cream base: Whisk together ¼ cup milk and cornstarch. Set aside.
2. Bring remaining milk, cream, ½ cup sugar, corn syrup, and salt to a boil while whisking. Cook for 4 minutes.
3. Whisk in cornstarch slurry. Cook until thickened, about 2 minutes.
4. Temper cream cheese into milk mixture.
5. For the chocolate sauce: Bring cocoa, coffee, and ½ cup sugar to a boil while whisking. Cook for 30 seconds. Remove from heat and stir in chocolate to melt.
6. Stir chocolate sauce into ice cream base.
7. Cool over ice bath. Chill overnight.
8. Freeze in ice cream maker. Freeze for 2 hours.