Put the new mixture into the saucepan and cook it over a medium heat. You should use a wooden spoon to stir it constantly, because metal can react and destroy the flavor of coffee ice cream. You'll know it's done when the broth thickens slightly, and begins to coat the backside of the wooden spoon. Take it off the fire and pass it through a fine-meshed strainer, to take out the coarser coffee bean remnants and possible eggshell bits.

Pour the custard-like stuff into an ice cream maker and freeze according to the manufacturer's instructions. Adding some home-made coffee brittles at this point would be a nice touch, both as garnish and flavoring agent. You can easily make some with espresso beans, sugar and butter, but that is the subject of another article. If you intend to do this, then don't wait till the coffee ice cream is totally frozen, but pour it semi-soft into another container and stir the brittles in. Then use plastic wrap to cover it tightly, before freezing. The leftover brittles, if any, would be a nice touch if sprinkled on top before serving.

These measures yield about a litre of coffee ice cream; if you need more, adjust according to ratio.
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Randy has more articles on coffee and coffee beans at Everything about Coffee such as Coffee Enemas: Do they really work?.