Title: Chocolate espresso ice cream
 Categories: Dessert
      Yield: 4 Servings
 
      2 c  Heavy cream; whipped stiff
    1/4 ts Salt
    3/4 c  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.uni-duisburg.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
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe