Combine sugar, 3 1/2 cups water, and salt in a large saucepan. Bring
mixture to a boil and stir until sugar is dissolved completely. Whisk in
cocoa powder.
Remove saucepan from heat; stir in coffee; let mixture cool slightly; add
rum. Pour mixture into a large stainless-steel mixing bowl and chill
thoroughly.
Freeze mixture in ice cream maker, following manufacturer's directions.
Recipe by: Martha Steward Living, July 1997 Posted to MC-Recipe Digest V1
#670 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
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