Ingredients:
2 ¼ c water
1 c sugar
¾ c unsweetened Dutch process cocoa or what ever cocoa you have on hand.
Pinch of salt
6 oz(170g) bittersweet or semisweet chocolate finely chopped. I usually use a large PC dark chocolate bar.
½ tsp vanilla
Directions:
In large saucepan whisk together 1 ½ c of water with sugar, cocoa and salt. Bring to a boil, whisking frequently. Let boil for about 45 seconds.
Remove from heat and stir in the chocolate until it is melted. Then stir in the vanilla extract and remaining water. Transfer into a blender and blend for 15 s.
Chill the mixture completely then place into your ice cream maker. Use according to your wants.
This recipe paraphrased from “The Perfect Scoop”, by David Lebovitz.