| | | | 3/4 |  | cup packed dark-brown sugar | | | | | 1/2 | | cup granulated sugar | | | | | 2/3 | | cup unsweetened cocoa powder | | | | | 1 | | ounce bittersweet chocolate, finely chopped | | | | | 1 1/2 | | teaspoons pure vanilla extract | | | | | 1 | | teaspoon instant espresso powder | | | | | 1. Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat, and cook, whisking occasionally, until sugar dissolves, 4 or 5 minutes. Reduce heat to low; boil gently for 3 minutes | | | | | 2. Meanwhile, set a medium bowl in an ice-water bath. Remove syrup from heat, and add chocolate, vanilla, and espresso powder; whisk until chocolate is melted and well incorporated. Pour mixture into the bowl over the ice-water bath, and stir occasionally until well chilled. Transfer to an ice-cream maker, and freeze according to manufacturer’s instructions. | | | | | | Per serving: 165 calories, 3 g fat, 0 mg cholesterol, 38 g carbohydrate, 18 mg sodium, 2 g protein, 0 g dietary fiber. |
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