It’s not quite the end of summer. It’s just the end of August. In fact, in Seattle, summer is considered to extend into September. Our summer starts a bit late (usually after July 4) and then is still going 2 months later. This ice cream is super easy to make since there are no eggs to temper, yet it still remains soft. I am not positive if the golden syrup is necessary for that. I am tempted to try it with all granulated sugar and not partial syrup, but I also don’t want to mess with a good thing. It is a really dark color because I used black cocoa (bought from King Arthur Flour). If you don’t have it, or just don’t feel like paying for it (it’s a bit expensive), you could also use a high-quality cocoa powder that is Dutch-processed. I say high-quality just because if you are going to go to the effort to make ice cream, you may as well use nice ingredients. And for chocolate ice cream, don’t you want the chocolate to be gooooood?