For the Chocolate sauce
1Take a heavy bottom saucepan. Mix Cocoa powder and Sugar. Add water and salt. Stir well . Cook on low flame until thick. Turn off the heat. Let it cool well. Refrigerate the sauce for 1 hr.
For the Custard
1Heat milk, fresh cream, sugar, salt in a saucepan. Cook on low flame for 10-12 minutes. Keep stirring. Mix corn flour and water. Add this to the custard.
2Turn off the heat. Pass the custard through a metal strainer .
3Let it cool well. Refrigerate the custard for 30 minutes. Now add blue spirulina powder. Mix well. Refrigerate it for 1 hr.
4Now whip the whipping cream until stiff.
5Mix the custard and whipping cream well using a had mixer on medium speed for 2-3 minutes. Now spoon in the chocolate sauce to the prepared ice cream. Do not stir or mix.
6Transfer the ice cream to a plastic/ glass airtight container.
7Cover the container with parchment sheet. Cover the container tightly with cling wrap. Freeze it overnight.