Mocha Espresso Ice Cream

Ingredients

• 0.3 cup chocolate syrup 
• 0.8 cup cocoa roast almonds chopped
• 4 ounces chocolate dark chopped
• 0.5 cup espresso grounds chilled brewed
• 2 cups heavy whipping cream 
• 0.8 cup sugar white
• 1.5 cups milk whole

Equipment

• bowl
• plastic wrap
• ice cream machine

Directions

1. Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
2. 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.
3. 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.