Chocolate Expresso Ice Cream-

Chocolate Expresso Ice Cream

2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C 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.

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