Espresso Mocha Ice Cream

If you are a chocoholic that cannot do without your daily dose of espresso, this recipe is a must.

 Ingredients:

• 2 cups heavy cream
• 1 cup whole milk 
• 3/4 cup sugar
• 1/2 tsp vanilla extract
• 1/2 cup Espresso Mocha Syrup
•  dash of salt

Make espresso mocha syrup ahead of time and refrigerate. Mix all ingredients together and refrigerate for 3 hours and up to 3 days. When cold, stir and pour mixture into the ice cream maker. Run machine about 20-25 min until the mixture thickens. When the ice cream is finished, put it in a container and then in the freezer for at least 3 hours.