Pour heavy cream over coffee beans in a large mason jar. Stir.
Cover and refrigerate overnight (approximately 8 hours).
Strain the cream, pressing on the beans as much as possible to extract as much of the infused cream as possible.
Discard the beans.
Add additional cream to infusion if needed for recipe. Refrigerate until being used.
**If you do not have Whole Beans available, French Press Grind or Auto Drip will also work. 1 cup of French Press or grounds, with 1 ½- 1 ¾ cup cream, as the grounds will absorb more of the cream. If using this method, pressing it through a mesh strainer works best once infused.