Tropical Chocolate Orange Ice Milk

• 23 cup nonfat dry milk powder
• 23 cup sugar
• 14 cup hershey's cocoa powder
• 2 tablespoons cornstarch
• 4 cups nonfat milk, divided
• 14 teaspoon freshly grated orange rind
• 18 teaspoon orange extract
• orange, cups (optional, directions follow)
• additional freshly grated orange rind (optional)

1. Stir together milk powder, sugar, cocoa and cornstarch in medium saucepan.
2. Gradually stir in 2 cups nonfat milk.
3. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened, about 5 minutes.
4. Remove from heat.
5. Stir in remaining 2 cups milk, 1/4 teaspoon orange peel and orange extract.
6. Cover; refrigerate several hours until cold.
7. Pour mixture into 2-quart ice cream freezer container.
8. Freeze according to manufacturer's directions.
9. Before serving, let stand at room temperature until slightly softened.
10. Scoop 1/2 cup ice milk into each Orange Cup or 8 individual dessert dishes.
11. Garnish with additional orange peel, if desired.
12. Orange Cups: Cut about 1-inch slice from tops of 8 oranges; discard.
13. Using sharp knife, cut out and remove small triangle shaped notches around tops of oranges to make zig-zag pattern.
14. Scoop out pulp; reserve for other uses.

nonfat dry milk powder, sugar, cocoa, cornstarch, nonfat milk, orange rind, orange, orange, orange rind

Taken from www.food.com/recipe/tropical-chocolate-orange-ice-milk-145423 (may not work)