Chocolate espresso ice cream

Yield: 4 Servings

Measure Ingredient
2 cups Heavy cream; whipped stiff
¼ teaspoon Salt
¾ cup Chocolate syrup (ie nestles)
1 Whole fresh egg; slightly beaten
1 Serving instant coffee powder; your choice of international flavor (mocha; vienna, etc)

From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: hall@... (Peggy Hall)

Add the salt and egg to the whipped cream. Beat until well blended. Add, folding gently, but thoroughly, the chocolate syrup and instant coffee.

Freeze as is for 3 hours.

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