Instructions: 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.

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