Chocolate espresso ice cream recipe

2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (ie Nestles)
1 whole fresh egg, slightly beaten
1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)
Add the salt and egg to the whipped cream. Beat until well blended. Add, folding gently, but thoroughly, the
chocolate syrup and instant coffee. Freeze as is for 3 hours.