Separate the egg whites from the egg yolks. We only use the yolks in this recipe.
Add the milk, heavy cream, egg yolks, and coffee beans into the pitcher of the Cold & Hot blender. Secure the lid and select the mixer button.
Check the temp around minute 7 and see if the temp has reached 160°F/71°C, if it has, let the mixer function finish and then continue on with the recipe. If it hasn't, see the recipe notes.
Strain the coffee beans from the liquid mixture and discard the beans. Mix the sugar and the xanthan gum together to avoid clumping. Rinse the blender out to remove any coffee bean particles because they give the ice cream a gritty texture. Pour the infused cream into the blender, add the vodka and the sugar/xanthan gum. Select the ice cream function.
Allow the mixture to cool either in the fridge or in the shallow containers until it is below 90°F/32°C, this is so the toffee pieces don't melt and the cooler the mixture going into the freezer, the faster it will freeze and that results in less ice crystals forming.
Pour the ice cream mixture into shallow containers and break up the toffee on top of the ice cream. Press the pieces of toffee down a little into the ice cream.
Cover the shallow containers with parchment and a lid if you have one. Freeze for 6-8 hours. Serve & Enjoy!
If your temp hasn't reached 160°F/71°C, let the mixer function finish and then turn on the manual cook mode on high and let it heat for 2 minutes. Take a temperature and it should have reached 160°F/71°C and you want to hold that temp for 3 minutes. This kills any Salmonella that could be present in the eggs. Alternatively, you can purchase pasteurized eggs and you don't have to worry about heating to a certain degree. If for some reason your mixture does not reach the 160°F/71°C, continue cooking on high and pulse every few minutes (to avoid scorching) until it does. Hold the temp at 160°F/71°C for 3 minutes.