Almost everybody loves ice cream but what could make ice cream even better? When it’s infused with marijuana! This easy recipe is sure to be a hit dessert at your next get together or for you to enjoy whenever you want as it keeps for a good amount of time.
1 ounce of weed from your favorite strain
8 cups of heavy cream
4 cups of half and half
4 cups of whole milk
1 tsp of salt
½ cup of unsweetened cocoa powder
¾ cup of lecithin granules
10 ounces of chopped up bittersweet chocolate
1 and ½ cup water
1 tablespoon of vanilla extract
12 mildly beaten egg yolks
6 cups of sugar
Ice cream maker
Cheesecloth or fine mesh strainer
Metal coffee filter
First you’ll want to decarb the weed that you’ll be using. To do this, grind your weed and spread it evenly over the cookie sheet and bake in the oven at 275°F for about 8 or so minutes. Once the time’s up, remove the weed from the oven and put it in a bowl along with 1 and ½ cups of water and allow it to soak for around 30 minutes. This step will help prevent the unwanted plant taste from getting into your ice cream.
Next you will need to add 8 cups of heavy cream and 2 cups of half and half into the stock pot and heat the blend on medium. Once it has thickened, lower the heat and let it simmer while stirring the mix on occasion. While the mix is simmering, take the weed that’s been soaking in water and strain it using the metal coffee filter and pour the strained water and add the buds to the mix and stir.
Once the mix has been simmering for about an hour, remove it from heat and strain the mixture through the cheesecloth or a mesh strainer and then place it in the fridge for about 2 hours to cool. In another pot, mix together the sugar, cocoa powder, milk, along with the the lecithin granules and place the pot over medium heat making sure to stir it constantly while it reaches a simmer.
Then, put the mildly beaten egg yolks in another bowl and pour two cups of the heated milk mix onto the egg yolks in order to temper them but ensuring that the yolks don’t get cooked. Next you’ll want to pour this mix back into the original milk mixture and continue to until it thickens but do not allow it to reach a boil. After a few minutes remove the mix from the heat and stir in the chopped up bittersweet chocolate. Once the chocolate has finished melting into the mix pour it into a chilled bowl and place it in the fridge for about 2 hours making sure to stir occasionally. When it has finished cooling, stir in the cream mix and the vanilla essence. Finally, pour the entire mix into an ice cream maker, follow the instructions and you will soon have your very own marijuana ice cream!
Have you ever had marijuana ice cream before? Do you have any recipes that you’d like to share?