In a saucepan, mix the cocoa, sugar, cinnamon, pepper and nutmeg. Whisk in the water and bring to a boil, continuing to whisk to break up lumps and prevent burning. Lower heat and simmer for 2-3 minutes, unti the sugar, is completely dissolved. Remove from heat and add the milk and vanilla; let cool.

When the mixture reaches room temperature, place in ice-cream maker and freeze according to directions. If a firmer texture is desired, remove from freezer, place in a dish, cover and freeze longer.

YIELD: 12 servings.


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Chuck Taggart   (e-mail chuck)