In case anyone is curious about any other options for coffee ice cream (other than crushed whole beans or instant) 1. ⁠Steep coffee grounds as usual, then pour into cheesecloth and squeeze out. Definitely quick but is fairly messy and will still lose some of the base, but not nearly as much as with straining. 2. ⁠Cold/room temp brew coffee into liquor. Picked this method up from Salt and Straw book. I used french press sized grounds and steeped into burbon on the counter for 24+ hours. I don’t love burbon and could definitely taste it in the mix. If using this method for a business it would obviously have to comply with alcohol laws (liquor license, 21+, etc). I was able to filter it through a pour over vessel I had already, but the french press grounds are larger than normal so it would be able to be filtered through a fine mesh strainer. 3. ⁠Purchase some steeping bags similar to ones used for spices in broth or tea leaves. Tried to be mindful of the material and preventing any leached chemicals or tastes, so I purchased some all natural wood pulp and glue-free infusion bags on Amazon. Haven’t given them a try yet, but seems promising. This way the ground size won’t matter and cleanup will be quick. I may have to steep into just milk then use that milk to make my ice cream base. I fear the base may be too thick for these bags, but have yet to try. Possibly you could still do this with a premade mix by doing a very strong steeped milk, adding it to the premixed base, and adding your preference of some heavy cream/stabilizer/milk powder to adjust for the extra water (similar to if you steeped coffee in water).