For the chocolate syrup:

1. In a small saucepan mix cocoa powder, sugar, and coffee.
2. Cook over medium heat and let boil for 30 seconds.
3. Remove from heat, add the chocolate, let stand a minute, and mix with a hand whisk until smooth. Reserve.

For the ice cream base:

1. In a small bowl mix 2 Tbs of the total amount of milk with the cornstarch. Reserve.
2. In a large bowl beat cream cheese with salt and add the chocolate mixture.
3. Have ready a wide, rather shallow, freezer-friendly, plastic container with lid (not a deep one so the ice cream cools more quickly).
4. In a saucepan mix the rest of the milk, cream, and corn syrup (the sides should be double the amount of liquid since it crawls up when boiling).
5. Boil for 4 minutes over medium heat.
6. Remove from heat, add the cornstarch mixture, and return to the heat. Let boil an additional minute, stirring, until it thickens a bit.
7. Add this to the chocolate mixture and mix until smooth.
8. Transfer to the plastic container and let cool in the freezer, but be sure to check every 15 minutes in the beginning, until it’s very cold and thick but not starting to crystalize. Don’t let it start to freeze. We need to have the coldest possible mixture. By stirring it every about quarter-hour in the beginning we make sure ice crystals don’t get a chance to form and ruin the creamy texture.
9. When very cold, process according to manufacturer’s directions.