In a medium saucepan, combine heavy cream, whole milk, sugar, and ground coffee. Heat over medium heat until it begins to steam, about 5-7 minutes, stirring occasionally until the sugar is dissolved.

Remove from heat and strain through a fine-mesh sieve into a bowl to remove coffee grounds, pressing down to extract flavor.

Stir in a pinch of sea salt, cover with plastic wrap, and chill in the refrigerator for at least 2 hours or until completely cold.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes.

In the last few minutes of churning, add chocolate chips to fold into the ice cream.

Transfer the soft ice cream into an airtight container, smooth the top, and freeze for at least 4 hours or until firm.