Preparation Time:10 minutes
Cooking Time:20 minutes + chilling + freezing
Level of Difficulty:Easy
- 750ml water
- 400g golden caster sugar (or 400g caster sugar )
- 150g cocoa powder
- 100ml Laphroaig whisky
- 1. Boil together the water and caster sugar until the sugar has dissolved making a syrup. Stir in the cocoa powder and boil, uncovered, for 20 minutes. Stir in the whisky.
- 2. Cool then chill the cocoa syrup then freeze in an ice cream maker, following manufacturers instructions. Freeze until required.