|The Recipe Bin: Caribbean - Desserts & Candies|
|In a medium saucepan stir together the sugar and the cocoa, then stir in the water. Cook over
medium heat stirring occasionally, until the mixture comes to a boil. Reduce heat and simmer
for 3 minutes, stirring occasionally. Cool completly. Stir the concentrate and the rum [or rum
extract] into the chocolate mixture, cover and refrigerate until cold, about 6 hrs.
Pour into a 1 qt icecream freezer container and freeze according to manufacturer's directions. Garnish as desired before serving.
|Makes approximately 6 servings.|