Active time: 15 min Start to finish: 8 1/4 hr (includes chilling and freezing)
Recipe information
Yield
Makes about 1 qt
Ingredients
1 1/4 cups sugar
3 cups water
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla
Special Equipment
an ice cream maker
Preparation
Step 1
Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add water (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved.
Step 2
Add cocoa and salt, whisking until dissolved, then transfer to a bowl and cool, stirring occasionally. Stir in vanilla, then chill, covered, until cold (about 2 hours).
Step 3
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
