Chocolate ice-cream

1.Bring milk and pouring cream to the simmer in a saucepan over medium heat. Whisk egg yolks and raw caster sugar in an electric mixer until thick and pale. Add cream mixture, whisking continuously, then return to pan. Stir continuously until mixture thickly coats a spoon (5-6 minutes), then strain into a bowl. Add dark chocolate, stand to melt (5 minutes), then whisk to combine. Refrigerate to chill, then churn and freeze in an ice-cream machine. Scoop ice-cream into a glass and pour a shot of espresso over to serve.