In a large saucepan, add heavy cream, half and half, sugar, vanilla bean seeds and bean, and instant coffee. Cut the vanilla bean in half and run the knife down the inside of the pod. This will pick up the seeds. Turn the heat on medium and stir.
Using a candy thermometer, let the milk mixture come up to 170 degrees. Turn the heat down a little and maintain 170 for 4 minutes.
Remove from heat and let cool for about an hour. Place in a container and refrigerate overnight.
The next day, chop the chocolate covered coffee beans and place them into the mixture.
Get out the ice cream maker and put mixture in for about 45 minutes. My ice cream maker didn't work so I placed mine in a freezer bag and placed it in the freezer. I mashed the bag a few times every 45 minutes for about 5-6 hours.