4 1/2 cups heavy cream
3 1/3 Tbls. somersweet
1/8 tsp. salt
2 eggs or 1/2 cup Better'n Eggs
Not quite 1 Tbls. vanilla extract
2 Tbls. instant decaf coffee
2 Tbls. Wondercocoa

Simmer half the cream, somersweet, and salt. When warm add coffee and cocoa. When it begins to simmer slowly add a couple of ladles full of the hot cream to the beaten eggs. When eggs are tempered, add to cream and cook for 1 minute. Add the remaining cream and vanilla. Refrigerate for 2 hours.

Freeze in ice cream maker according to manufacturer instructions.