Ingredients

1 1/4 cups sugar
2 1/4 cups water
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Pinch salt
1/2 teaspoon vanilla extract

Directions

In a medium saucepan combine the
sugar and 1/4 cup of the water and cook over medium-high heat, undisturbed, until the
sugar melts and begins to boil. Allow the sugar to cook, swirling occasionally, until the
syrup reaches a deep golden caramel, about 5 minutes. Add the water carefully; the caramel
will harden and steam vigorously. Cook over low heat until the caramel is dissolved. Add

the cocoa powder, cinnamon, cayenne and salt and whisk until dissolved. Transfer to a
clean bowl and cool, stirring occasionally. When the mixture has cooled, stir in the
vanilla and transfer to the refrigerator until thoroughly chilled.

Freeze in an ice cream maker according to manufacturer's directions. Transfer to an
airtight container and freeze for at least two hours before serving.