Gano Coffee Ice Cream

	Category	Coffee
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	Ratings	5
	Comments	2

Ingredients And Procedures

I love ice cream. Let me elaborate on that. I love home made ice cream. Why? Because I know exactly what ingredients are in the end product (no ingredient list required) and the taste is far superior to even the best store-bought ice creams. This recipe features Gano coffee and is the perfect end to any meal. Heck, it’s perfect any time, any place, and on any event. Gano Coffee Ice Cream Ganoderma Ice Cream Ingredients * 2 packages Gano coffee, in approximately 1/4 cup water to make a paste * 3 cups half-and-half * 1 cup heavy cream * 8 large egg yolks * 9 ounces sugar * 2 teaspoons pure vanilla extract OR one whoel vanilla bean (see alternate instructions below) Directions Place the Gano coffee along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Putting the vanilla in at the end is important. Any earlier and the extract will evaporate. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. For Real Vanilla Cut vanilla bean lengthwise and scrape the interior out with the back side of a knife. Put the bean and the interior in the half-and-half mixture at the beginning of the recipe. Remove the bean after removing the colled mixture from the refrigerator. For more coffee recipes visit Super Coffee Cafe

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Gano Coffee Ice Cream