¼ c. brewed espresso, room temp
⅔ c. OJ concentrate, soft
1 Tb + 1 tsp cocoa powder
1+⅔ c. cream
¾ c. half and half
⅔ c. sugar
Mix all together thoroughly. I started slowly until incorporated and then whisked.
Add to ice cream maker and follow directions.
After churning but before putting in the freezer, fold in 1/4 c. coarsely chopped dark chocolate.