- Special equipment: an ice cream maker
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¾ cup unsweetened cocoa powder, preferably Dutch-process
- 3 cups water
- 1 ¼ cups sugar
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, st...