Recipe - Mocha Mousse Ice Cream

2 cup Heavy cream; whipped stiff
One fourth teaspoon Salt
Three fourths cup Chocolate syrup (like
hershey's fudge sauce)
1 Whole fresh egg
1 Individual serving
international coffee
instant powder

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)

From: hall@Tymnet.COM (Peggy Hall)

Modified recipe from "Ice Cream and Ice Cream Desserts" by Louis P. DeGouy

To the heavy cream whipped with the salt, add the slightly beaten whole
fresh egg and beat until well blended. Add, folding gently, but
thoroughly, the chocolate and instant coffee. Freeze in a tupperware bowl
for 3 hours.

Notes: Add the salt after the cream has been whipped stiff.

This ice cream is VERRRRY smooth and delicious. It was originally a recipe
for chocolate mousse ice cream and called for a generous Three fourths C chocolate
sauce, but I ran out and added the instant coffee (mocha flavor) to
intensify the flavor.

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