Brew a very strong batch of espresso using French dark roast coffee.

Place sweetened condensed milk in medium bowl.

Whisk brewed coffee, heavy cream, pinch of dark roast coffee and sweetened condensed milk all together until combined.

Cover and set in refrigerator until well chilled, 3-4 hours. Or try power-chilling it in the freezer but watch carefully!

Pour into ice cream maker and churn it up according to maker’s instructions. I churned it up for about 25 minutes.