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 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.