| Type: | Dessert |
| Ingredients: |
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 dash salt |
| Procedure: |
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. |
| Yields: | 1 quart |