Mocha Mousse Ice Cream

Desserts

2 cups Heavy cream; whipped stiff
1/4 teaspoon Salt
3/4 cup Chocolate syrup; (like Hershey's  fudge sauce)
1 whole fresh egg
1 Individual serving international coffee instant powder

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.