Chocolate Ice Cream
Slit the vanilla bean lengthwise and scrape out the seeds. Bring 400 ml (approximately 1.5 cups) of water, the vanilla seeds and the sugar to a boil. Let boil for several minutes, until the sugar has dissolved. Mix the cocoa powder with 3 tablespoons of cold water until smooth. Pour into the pot and bring back up to a boil. Remove the pan from the heat and add the coffee powder and liqueur. Let the mixture cool.
Decant the mixture into a large bowl. Freeze for 4 hours, stirring every 30 minutes. Serve cold.