Preheat a water bath with an immersion circulator to 158°F.
Combine the irish whiskey and coffee beans, seal in a vacuum seal bag.
Place the vacuum seal bag in the preheated water and allow to infuse for 2 hours. If you don’t have a thermo circulator, place the sealed bag in pot over very low heat with a candy thermometer and cook for 2 hours at 158°F. Be very careful not to exceed that temperature since the alcohol is combustible.
Allow the infused whiskey to cool before straining.
Combine and Blend
Combine the strained whiskey and sweetened condensed milk in a food processor and puree for one minute.
Combine the PGA and salt and while slowly pureeing sprinkle in. Blend for 2 minutes or until nicely combined.
Add the heavy cream and pulse twice, do not pulse anymore than twice to prevent turning the cream into butter.
Pour into a food safe container and place in the refrigerator until needed. Serve, and enjoy.