Mocha Espresso Ice Cream

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   ["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."]

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