Chocolate Coffee-Toffee Ice Cream

Bring milk, 1/2 cup of the sugar and espresso powder to 175 degrees F in a heavy saucepan over medium heat, stirring until sugar is dissolved.

In a separate bowl, beat remaining 1 cup of sugar with yolks until they turn pale yellow and thicken, about 4-5 minutes with a whisk. Beat in cocoa powder until mixture is smooth.

Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Repeat a second time with another 1/2 cup. Then gradually whisk the yolk mixture back into the saucepan and, stirring constantly, heat this mixture over medium-low heat to 180 degrees F, 8 to 10 minutes.

Remove saucepan from heat. Strain custard through a mesh strainer into a plastic or nonreactive metal bowl and stir in cream. Place bowl in a larger bowl of ice water to bring custard to room temperature.

Seal container and refrigerate for at least 4 hours. Keep custard under 40 degrees F.

Add vanilla extract and pour custard into an ice cream machine. Follow manufacturer's directions and churn until frozen. While custard is still semi-frozen, fold in toffee pieces.

Keep ice cream frozen and wrapped tightly with plastic film.