-
1
Prepare a large bowl or pan of ice water.
-
2
Combine the sugar and 2 tablespoons of the water in a medium saucepan and heat over medium heat, swirling the pan occasionally; until the sugar melts and caramelizes to a light amber color, 5 to 7 minutes.
-
3
(Do not stir.)
-
4
Be careful, as the sugar is very hot.
-
5
(If the sugar should crystallize on the sides of the pan before melting, put a lid on the pan to help wash down the sugar crystals, rather than try to stir them in.)
-
6
When the sugar is completely melted, carefully pour in the remaining water and continue to heat, stirring, until the caramel dissolves.
-
7
Whisk in the cocoa and salt.
-
8
Immediately place the pan in the ice bath and stir the mixture occasionally until it cools to room temperature.
-
9
Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
-
10
Freeze in an ice cream maker according to the manufacturers instructions.
-
11
When the mixture is almost frozen, spoon in the alcohol, and churn until blended in, about 1 minute more.
-
12
Or, to freeze without an ice cream maker, pour the mixture into a 9-inch nonreactive square pan.
-
13
Cover with aluminum foil or plastic wrap and freeze just until solid, 2 to 3 hours.
-
14
Scrape out into an electric mixer or food processor, spoon in the alcohol, and process briefly until light and fluffy: Serve at once or transfer to a container, cover, and freeze until firm, about 2 hours.
