Ingredients
3/4
cup unsweetened cocoa powder, preferably Dutch-process
Special equipment: an ice cream maker
Directions
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.
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).
3.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
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