| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Heavy cream; whipped stiff |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Chocolate syrup (like hershey's fudge sauce) |
| 1 |
|
Whole fresh egg |
| 1 |
|
Individual serving international coffee instant powder |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.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 3/4 C chocolate
sauce, but I ran out and added the instant coffee (mocha flavor) to
intensify the flavor.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”