Coffee ice cream (no maker!)

2 cups milk
2 cups light cream (or not so light, if you're in the mood)
1/2 cup sugar
1-2 cups whole coffee beans
1 tsp freshly ground coffee

In a large saucepan, mix all ingredients but the ground coffee. Heat til steaming, but not boiling. Remove from heat and let cool. Pour into a large, flat container with a lid and refrigerate overnight.



Using a slotted spoon, remove coffee beans. Stir in ground coffee. Place container in the freezer. Every 30 minutes, pull it out and mix with hand mixer to incorporate air and break up ice crystals. For best results, do this until it reaches desired consistency.

Let freeze one to four hours to 'ripen'. Scoop and serve with sauce caramel!