Mix together heavy cream, ground coffee, salt, cardamom pods and cinnamon in a saucepan. Heat over medium-high heat.

Once the mixture starts to boil, remove from heat and let steep for 20 minutes.

Strain mixture into another saucepan through a fine mesh sieve. Heat the strained mixture over medium-high heat until warm.

In a large mixing bowl, mix sweetened condensed milk and egg yolks until smooth.

Gradually whisk in the hot cream mixture to the milk/egg mixture.

Cover the mixture with plastic wrap and chill.

Once the custard has chilled, pour into an ice cream maker and churn according to manufacturer's instructions.

Transfer ice cream to an airtight container and freeze.