Recipe: Chocolate Espresso Ice Cream

   Chocolate Espresso Ice Cream
Rec.food.recipes/Peggy Hall (1993)

2 cups heavy cream, whipped stiff
1/4 tsp salt
3/4 cup chocolate syrup (ie Nestles)
1 whole fresh egg, slightly beaten
1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)

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.

COMMENTS:
 This ice cream is smooth, soft, has a wonderful flavor, and you don't even need an ice cream maker to make it.

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