I substituted brown rice syrup for half the sugar.
Makes 1 quart.
1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rum
Heat water and sugar in a medium saucepan until sugar is dissolved. Add chocolate to the syrup and stir until chocolate is completely melted. Remove from heat, and stir in coconut milk and rum.
Chill completely
Recipe from David Lebovitz, via Mac & Cheese.
http://www.loveandoliveoil.com/2008/09/chocolate-coconut-milk-ice-cream.html
