Many thanks to dear friend in California Dianna Morikawa for her throwdown to Ben & Jerry's with this amazing recipe for coffee ice cream using our beloved Panama Hartmann Estate honey-process. I'm going out to buy an ice cream maker NOW!!!!

Black Coffee Ice Cream (1 QT)
2.5 C whole milk
1 TBS + 2 tsp cornstarch
1.5 oz (3 TBS) cream cheese (softened)
1/8 tsp fine sea salt
1.5 C heavy cream
3/4 C sugar
3 TBS light corn syrup
1/4 cup dark-roast coffee beans (coarsely ground)

Prep:
Mix about 2 TBSs of milk with the cornstarch in a small bowl to make smooth slurry
Whisk the cream cheese and salt in a med. bowl until smooth
Fill a large bowl with ice and water

Cook:
Combine the remaining milk, cream, sugar, and corn syrup in a 4-QT saucepan, bring to a rolling boil over medium-high heat, and boil for 4 mins. Remove from the heat, add the coffee, and let steep for 5 mins.
Strain the milk mixture thru a sieve lined with a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, then discard the grounds.
Return the cream mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 min. Remove from heat.

Chill:
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-Gallon Ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 min.