Double Mocha Ice Cream

Ingredients
250gms Milk Chocolate,broken into pieces.
100gms Dark Chocolate,broken into pieces
75mls brewed coffee,full strength.
2 Tablespoons espresso coffee powder
600mls Thickened Cream
225gms Caster Sugar
6 Egg Yolks
Method
Heat 1 inch of water in the bottom half of a double boiler over medium-high heat ,place the milk and dark
chocolate,brewed coffee,espresso powder in the top half of the double boiler and tightly cover the top with
cling film,heat 6-8 minutes ,remove from the heat and stir till smooth,set aside till needed.
Heat the cream and 100 gms of the sugar in a medium sized saucepan over medium heat ,stir to dissolve the sugar then bring the cream to the boil.
While the cream is heating place the egg yolks and the remaining sugar in the bowl of an electric mixer ,beat the eggs on high for 2 minutes ,scrape down the sides of the bowl,continue to beat until the mixture thickens
slightly and becomes a pale straw color,about 3 minutes.
Pour the cream onto the egg mixture and whisk to combine,return to the saucepan and heat gently,stirring constantly until the mixture reaches 85 celsius ,about 2 or 3 minutes,do not overheat the mix or you will have
sweet scrambled eggs,it's better to use a lower heat and take longer than overheat and ruin the ice cream.
Remove from heat and transfer to a bowl,add the chocolate mixture and whisk to combine,cool the mix
in an iced water bath till the temperature drops to about 4 celsius-about 20 minutes.
Freeze in an ice cream maker according to makers instructions.