Mocha Espresso Ice Cream

2 cups heavy whipping cream

1 ½ cups whole milk

¾ cup white sugar

½ cup brewed espresso, chilled

¼ cup chocolate syrup

¾ cup cocoa roast almonds, chopped

4 ounces dark chocolate, chopped

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.