Ingredients

4oz	espresso
8oz	condensed milk
1 tsp	lemon juice
1/4 tsp	salt
1/4 tsp	vanilla extract
2 cups	heavy cream
3 Tbls	chocolate covered espresso beans
2 tsp	cocoa powder

Method

Add espresso, condensed milk, lemon juice, vanilla extract & salt in a mixing bowl & start to whisk until smooth & all ingredients are incorporated
In a separate bowl, start to whip the heavy cream to a whipped cream consistency
Add the espresso mixture to the whipped cream & begin to fold in the espresso mix
Pour in the mixture into a container & drizzle in the chocolate covered espresso beans. Sprinkle the cocoa powder on top
Freeze the ice cream for a minimum of 6 hours, or overnight, & serve with favorite toppings