Bring the cream, milk and coffee beans to the boil. Remove the pan from the heat, allow to cool, cover and leave to infuse in the fridge for approx. 12 hrs.
Pour the cream through a sieve into a pan. Whisk together the eggs and sugar, bring to just below the boil over a medium heat while stirring. As soon as the mixture thickens, remove the pan from the heat and stir for a further 2 mins. Strain the crème, allow to cool, cover and refrigerate for approx. 2 hrs.
Transfer the crème to a wide-bottomed tin, cover and freeze for approx. 4 hrs.
Divide the ice cream into four shallow bowls (approx. 150 ml each). Sprinkle 1 tbsp of sugar onto each portion, caramelize with the flame on a blowtorch, serve immediately.