1. Combine heavy cream, whole milk, and sugar in a medium saucepan over medium heat and stir until the sugar fully dissolves. Remove from heat and mix in freshly brewed espresso or strong coffee to infuse the cream base with coffee flavor.
2. Transfer the mixture to a heatproof bowl and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to allow the flavors to develop and ensure a smoother texture.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add chocolate chips during the last few minutes of churning to evenly distribute them.
4. If not using an ice cream maker, pour the mixture into a shallow tray and freeze. Stir vigorously every 30 minutes for about 3 hours, adding chocolate chips after the second stirring.
5. Transfer the churned ice cream to an airtight container, smooth the top with a spatula, and seal. Store it in the freezer at the back to maintain a consistent temperature.
6. Before serving, allow the ice cream to soften slightly at room temperature for a few minutes for easy scooping. Enjoy in a bowl, cone, or pair with other desserts for a gourmet touch.