Before you start the ice cream, make sure the bowl of your ice cream maker is completely frozen. Place an empty container to hold the finished ice cream in the freezer to chill.
Crush the coffee beans to break them up. Pour the cream, milk, and beans into a pot and bring to a gentle boil over medium heat. Stir occasionally. Once boiling, remove from the heat and set aside. Let steep/infuse for approximately 30 minutes; any longer and it will need to be refrigerated.
Strain the mixture back into a measuring cup and top up with more cream to equal 1 liter.
- 500 ml heavy cream
- 500 ml whole milk
- 1 cup quality (preferably espresso) coffee beans