Make the espresso ice cream: Heat cream, milk, and ground espresso in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let cream mixture steep at room temperature for 1 hour.
Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, and salt in a large bowl. Add hot cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.
Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour. (Ice cream can be frozen overnight.)
Make the frozen vanilla cream: Whisk cream, sugar, and vanilla seeds in a large bowl until medium-stiff peaks form. Cover, and freeze until firm, 1 1/2 to 2 hours.
To assemble: For each serving, arrange 3 scoops espresso ice cream and 2 smaller scoops frozen vanilla cream in a dish. Sprinkle with chopped chocolate-covered espresso beans, and serve immediately with biscotti.