Mocha Espresso Ice Cream

• 2 cups heavy whipping cream
• 1 1/2 cups whole milk
• 3/4 cup white sugar
• 1/2 cup brewed espresso, chilled
• 1/4 cup chocolate syrup
• 3/4 cup cocoa roast almonds, chopped
• 4 ounces dark chocolate, chopped

Directions

1. Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.