For the espresso ice cream

Place milk, cream and espresso in a pot to just before boiling point. Allow mixture to cool and place in the fridge for 12 hours. Strain coffee mixture and heat in a pot to just before boiling point. In a bowl, mix the egg, egg yolks and sugar and gradually add the cream mixture. Return mixture to the pot and cook over a low heat, stirring with a spatula, until the mixture reaches 82°C. Remove from heat and strain through a fine sieve. Allow the espresso mixture to cool and place in an ice-cream maker. Continue according to the manufacturer’s instructions.