Stoner Sundae: How to Make Weed Ice Cream
2 cups heavy cream
5-10 grams marijuana, broken up
Combine the heavy cream and marijuana in a medium saucepan. Cook just below a simmer for one hour. Strain through cheesecloth or fine mesh. Pour the infused cream into a mixing bowl. If too much has evaporated, add some non-infused cream until you’ve got 1 ½ cups. Mix with a hand blender for 30 seconds. Chill until ready to use.
The following recipe creates a plain, white ice cream base. To add flavor, steep your milk with vanilla or herbs before mixing it with the weed cream. Peetz likes balancing out marijuana’s earthy flavor with a sweet and sour strawberry rhubarb topping, made by cooking the fresh fruit with sugar until the water has evaporated.
1 ½ cups weed cream
4 cups milk
1 cup sugar
3 ½ tbsp honey
¾ cup dry milk powder
Scant tsp xanthan gum
3 large eggs
½ tsp kosher salt
Heat the weed cream and milk to a simmer in a medium saucepan. Turn off the heat, and add the rest of the ingredients except for the eggs and salt. Whisk to dissolve the sugar and milk powder. (The xanthan gum may not dissolve totally. This is okay.) In a separate bowl, whisk the eggs until frothy and temper with a small amount of the hot cream mixture. Pour everything back into the saucepan. Turn the heat back on low and slowly bring the mixture up to 173 degrees, stirring the bottom of the pot often with a rubber spatula. Remove from heat. Add salt. Blend the mixture on a blender’s low setting for one minute. Strain through a fine sieve into a container. Place the container in an ice bath. Let chill completely. Add honey or maple syrup to sweeten. For a bright flavor, add a squeeze of lemon. Spin the liquid mixture in your ice cream machine and serve.Stoner Sundae: How to Make Weed Ice Cream 2 cups heavy cream 5-10 grams marijuana, broken up Combine the heavy cream and marijuana in a medium saucepan. Cook just below a simmer for one hour.
Cannabis Infused Chocolate Ice Cream
Chill with Matt and learn how to infuse cannabis flowers into rich, delicious homemade chocolate ice cream using coconut oil.
PUT GROUND MARIJUANA AND COCONUT OIL INTO SMALL OVEN SAFE BOWL. COVER WITH FOIL AND OVEN FOR [[timer length=120]2 Hours[/timer]] AT 220 F
COMBINE MJ OIL, SUGAR, MILK, SALT, AND COCOA POWDER IN A SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY.
FILTER MIXTURE THROUGH CHEESECLOTH SIEVE.
BRING BACK TO A SIMMER. PLACE THE EGG YOLKS INTO A SMALL BOWL. GRADUALLY STIR IN ABOUT 1/2 CUP OF THE HOT LIQUID. AND RETURN TO THE SAUCEPAN.
HEAT UNTIL THICKENED, BUT DO NOT BOIL. REMOVE FROM THE HEAT, AND STIR IN THE CHOPPED CHOCOLATE UNTIL CHOCOLATE IS MELTED.
POUR INTO A CHILLED BOWL, AND REFRIGERATE FOR ABOUT TWO HOURS UNTIL COLD. STIR OCCASIONALLY.
WHEN CHOCOLATE MIXTURE HAS COMPLETELY COOLED, STIR IN THE CREAM, AND VANILLA.
POUR INTO AN ICE CREAM MAKER, AND FREEZE ACCORDING TO MANUFACTURER’S DIRECTIONS.Chill with Matt and learn how to infuse cannabis flowers into rich, delicious homemade chocolate ice cream using coconut oil. ]]>