Orange Zest Mocha Ice Cream

Step 1: Brew Espresso

Brew 2 shots of espresso (60ml) using 30g of coffee. Let cool completely.

Step 2: Prepare Base

In a saucepan, heat cream, milk, and half the sugar over medium heat until steaming. Don't boil.

Step 3: Make Custard

Whisk egg yolks with remaining sugar until pale. Slowly add hot cream mixture while whisking constantly to temper eggs.

Step 4: Cook Custard

Return mixture to saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (170°F).

Step 5: Add Flavors

Remove from heat. Stir in chopped chocolate until melted, then add cooled espresso, orange zest, vanilla, and salt.

Step 6: Chill

Strain mixture through fine-mesh sieve. Cover and refrigerate for at least 4 hours or overnight.

Step 7: Churn

Churn in ice cream maker according to manufacturer's instructions, usually 20-25 minutes.

Step 8: Freeze

Transfer to airtight container and freeze for at least 2 hours before serving.