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Receta Chocolate Espresso Ice Cream
by Global Cookbook

Chocolate Espresso Ice Cream
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Ingredientes

  • 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)

Direcciones

  1. Add in the salt and egg to the whipped cream. Beat till well blended.
  2. Add in, folding gently, but thoroughly, the chocolate syrup and instant coffee. Freeze as is for 3 hrs.