1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa (preferably Dutch process)
1 teaspoon vanilla extract
4 tablespoons milk
6 cups vanilla ice cream

Directions:
Stir sugar and water in heavy medium saucepan over medium low heat until sugar dissolves. Increase heat and bring to boil. Place cocoa in small bowl. Gradually whisk in sugar syrup. Return mixture to same saucepan.

Boil 1 minute, whisking constantly and refrigerate until cold, at least 1 hour. Pour 3 tablespoons chocolate syrup and 1 tablespoon milk into blender. Add 1 1/2 cups ice cream and blend until smooth. Pour into glass.

Repeat in 3 more batches, using 3 tablespoons syrup, 1 tablespoon milk and 1 1/2 cups ice cream for each milk shake.

Serves 4

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