Chill with Matt and learn how to infuse cannabis flowers into homemade chocolate ice cream in this episode of cooking with marijuana.
CHOCOLATE MARIJUANA ICE CREAM RECIPE
INGREDIENTS:
3.5 GRAMS MARIJUANA (GROUND)
2 TBS COCONUT OIL
3/4 CUP SUGAR
1 CUP MILK
1/4 TEASPOON SALT
2 TABLESPOONS UNSWEETENED COCOA
POWDER
3 EGG YOLK, LIGHTLY BEATEN
2 OUNCES SEMISWEET CHOCOLATE, CHOPPED
2 CUPS HEAVY CREAM
1 TEASPOON VANILLA EXTRACT
DIRECTIONS:
PUT GROUND MJ AND COCONUT OIL INTO SMALL OVEN SAFE BOWL. COVER WITH FOIL AND OVEN FOR 2HRS 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.
Can I substitute pre made ice cream or lactrose free milk? Are any substitutions ok to avoid churnimg?
I would infuse some heavy cream with cannabis then mix it with some slightly melted ice cream with an immersion blender and then refreeze it. That might work for using a base of store bought Ice cream.