Step 1

In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat.

Step 2

Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.

Step 3

Remove from the heat, and add the vanilla and espresso, and stir.

Step 4

Stir in the remaining water.

Step 5

Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.

Step 6

When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.