Method
<h2>Step 1: Brew Espresso</h2>
Brew 2 shots of espresso (60ml) using 30g of coffee. Let cool completely.
<h2>Step 2: Prepare Base</h2>
In a saucepan, heat cream, milk, and half the sugar over medium heat until steaming. Don't boil.
<h2>Step 3: Make Custard</h2>
Whisk egg yolks with remaining sugar until pale. Slowly add hot cream mixture while whisking constantly to temper eggs.
<h2>Step 4: Cook Custard</h2>
Return mixture to saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (170°F).
<h2>Step 5: Add Flavors</h2>
Remove from heat. Stir in chopped chocolate until melted, then add cooled espresso, orange zest, vanilla, and salt.
<h2>Step 6: Chill</h2>
Strain mixture through fine-mesh sieve. Cover and refrigerate for at least 4 hours or overnight.
<h2>Step 7: Churn</h2>
Churn in ice cream maker according to manufacturer's instructions, usually 20-25 minutes.
<h2>Step 8: Freeze</h2>
Transfer to airtight container and freeze for at least 2 hours before serving.
