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At least 1 day before serving, start the ice cream: Heat the coffee beans, half-and-half, heavy cream, and vanilla bean in a saucepan over medium heat just to a boil, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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Turn off the heat and let cool.
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Cover and refrigerate overnight to infuse the coffee flavor.
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The next day, whisk the egg yolks and sugar together in a bowl.
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Strain the vanilla and coffee beans out of the cream mixture and re-warm it in a heavy saucepan.
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When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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In a thin stream, whisk half of the cream mixture into the egg yolk mixture, then pour in the remaining half and whisk well.
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Pour the mixture back into the saucepan.
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Cook over medium heat, stirring constantly with a wooden spoon.
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At 160 degrees F, the mixture will give off a puff of steam.
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When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog.
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Test it by dipping a wooden spoon into the mixture.
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Run your finger down the back of the spoon.
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If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
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When it is ready, quickly remove it from the heat.
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Pour the cream mixture through a fine sieve into a bowl.
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Rest the bottom of the bowl in the ice bath.
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Let the mixture cool for 2 hours, stirring occasionally.
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Then freeze according to the directions of your ice cream machine.
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Chocolate Shells: Cut pieces of aluminum foil large enough to more than cover the back side of each clam shell.
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Cover the back (outside) of each shell with foil, folding it over the rim to hook it tightly to the shell.
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Press the foil against the surface, rubbing to smooth it so that it acts as a skin for the shell.
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Arrange the wrapped shells on a pan, with the wrapped sides facing up.
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Melt the chocolate.
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Spoon 1 to 2 tablespoons of chocolate onto the wrapped side of one shell, spreading it with the back of the spoon to cover the shell all the way to the edge.
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As needed, add more chocolate until the entire back of the shell is well coated with chocolate.
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Repeat with the remaining shells and chocolate.
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Refrigerate until set, about 20 to 30 minutes.
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Once the chocolate is set, carefully unhook the foil from all around the rim of the shell.
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Lift the real shell out of the foil, leaving you with the chocolate-covered foil cups.
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Place the shells back in the refrigerator for 15 minutes to re-harden.
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Taking the shells out of the refrigerator one at a time, carefully peel the foil back to reveal the chocolate shell.
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Repeat with the remaining shells.
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Store in an airtight container until ready to serve.
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(The shells can be made up to 1 week in advance.)
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To serve, pour raw sugar on a platter to look like sand.
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Place a scoop of ice cream in each clam shell and rest it on the sand.
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Serve immediately.
