"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Black-Bottom Special Ice Cream, by , is from BooBoo's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
¾ cup chocolate syrup 1 quart vanilla ice cream 1½ cups milk 1 T instant coffee powder or ground cinnamon
Into each of 6 chilled 8 or 10 ounce glasses, spoon 2 tablespoons of the chocolate syrup. Stir ice cream to soften slightly; quickly blend in milk and coffee. Pour mixture over syrup in glasses. Trim with shaved unsweetened chocolate, if desired.
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