1 cup whole milk
½ cup granulated sugar
¼ cup packed light brown sugar
1 to 1 ½ tablespoons instant espresso or coffee, to taste
2 cups heavy cream
1 teaspoon pure vanilla extract
1 pinch salt

1 tbs coffee beans - ground up.

In a medium bowl, whisk the milk, sugars, espresso powder, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Cover and refrigerate until well chilled, preferably overnight.

Churn until the desired serving consistency is reached, 35 to 40 minutes.  Add in ground coffee beans 10 mins to the end.

If ice cream is not thick enough, pour back into the freezer bowl and continue mixing until the desired consistency is reached, checking every few minutes. The ice cream will have a soft, creamy texture.