Mocha Espresso Ice Cream

1. Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled, about 30 minutes.

2. Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency, about 20 minutes.

3. Stir in almonds and dark chocolate. Serve soft ice cream immediately.

Tips

For best results, ice cream should ripen in the freezer for at least 2 hours or overnight. Follow the directions through Step 3, then transfer ice cream to a 1- to 2-quart lidded plastic container. Cover the surface with plastic wrap, seal, and freeze.

If possible, do not add the nut and chocolate mixture until the end of the ice cream process as it becomes thicker. This allows the solids to mix throughout the ice cream without collecting in the bottom. Otherwise, you may save them as a topping when you're ready to serve. If you prefer a strong espresso flavor, reduce the milk to 1 1/4 cups and add in one more shot of espresso.