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Chocolate Espresso Ice Cream
Ingredients
- 2 c. heavy cream, whipped stiff
- 1/4 tsp salt
- 3/4 c. chocolate syrup (ie Nestles)
- 1 whl fresh egg, slightly beaten
- 1 x serving of instant coffee pwdr, your choice of international flavor (mocha, vienna, etc)
Directions
- Add in the salt and egg to the whipped cream. Beat till well blended.
- Add in, folding gently, but thoroughly, the chocolate syrup and instant coffee. Freeze as is for 3 hrs.
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