1 cup heavy cream
1/2 cup half & half
1/4 cup whole coffee beans
2 tbsp sugar
2 tbsp splenda®
mix the half & half and cream in a small pot and place a low flame. grind the coffee beans for 2 seconds. put the coffee grounds into the liquid. continue to stir on a low flame for 10 min. strain the grounds out with a fine mesh colander. place in the refigerator for 1 hour.
in an ice cream maker, mix for about 10 min. you can mix chocolate chip in. transfer in a bowl.
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