Split the vanilla pod lengthwise and scrape the seeds into a large bowl (alternatively pour the vanilla extract into a large bowl). Add the cream to the bowl and whip until very thick. Pour in the condensed and fresh milk. Mix the coffee granules with 1tbsp hot water until dissolved. Add to the bowl and fold together until smooth.
Pour the creamy mixture into a large shallow bowl and place in the freezer for 2 hours. Remove from the freezer and beat the ice cream. It should be quite thick at this stage, if not, return to the freezer for another hour. Stir in the munchies and pour into the loaf tin. Freeze until solid (approx. another 2 hours or overnight).
To serve, simply dip the loaf tin into hot water for about 20 seconds then invert onto a plate. Or serve in scoops in wafer cones drizzled with chocolate sauce.