Recipe - Chocolate Espresso Ice Cream
Categories: Dessert, Chocolate Espresso Ice Cream
2 cup Heavy cream; whipped stiff
One fourth teaspoon Salt
Three fourths 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@unidui.uniduisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: hall@Tymnet.COM (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.
REC.FOOD.RECIPES ARCHIVES
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Chocolate Espresso Ice Cream recipe makes 12 Servings
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