Combine in a medium sauce pan and bring to a simmer over medium-low heat, stirring to dssolve
1 ½ c whole milk
¾ c sugar
3 large eggs
Slowly add part of the hot milk mixture into the beaten eggs, then stir the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard reaches 175F and coats the back of a spoon. Do not allow to boil.
½ c espresso beans
Mix beans into custard and allow to sit for 30 minutes. Strain back into saucepan.
2 c heavy cream
Pour into a bread loaf pan and freeze. Once frozen, allow to thaw slightly, then blend all the product in a blender. Return to the loaf pan to solidify until ready for a birthday party!