Eli Bloom
Member
so i did some searches and there wasn't too much in the way of recipes for ganja ice cream, i have it setting as i write this so i may need to revise some stuff...specifically the amount of milk as i'm sure a good amount evaporated during the process.
we start with a creme anglaise/custard base which we make into ice cream. This way of making ice cream takes a little bit longer, but using a custard as a base makes the richest, creamiest ice cream ever. promise.
***note this recipe uses an ice cream machine***
2 cups heavy cream
2 cups whole milk
3/4 cup plus 2 tablespoons granulated sugar
(the above could be substituted for 4 cups 1/2 n 1/2)
1 vanilla bean split lengthwise (you could use vanilla paste but please don't use fake vanilla flavoring)
10 large egg yolks
pinch of kosher salt
bud or trim (i used about 4.5-5 grams of shake and bud)
***the boiling point of cream is 130 C so you don't really have to worry about the thc evaporating because i think that's 212c or something***
pour the milk and cream into a large sauce and add crumbled up ganja, bring it to a simmer, as it begins to bubble reduce heat to low and let it sit for an hour stirring occassionally
strain through a fine mesh strainer and return to the pot
add 1/2 cup of the sugar. With a paring knife scrape the seeds from the vanilla bean, add the bean to the liquid.
bring to just below a simmer over medium-high heat, stirring to dissolve the sugar; a skin will form on top and the liquid should just begin to bubble.
Remove the pan from the heat and let steep, uncovered, for 20 minutes
remove the vanilla bean from the pan if you used it. Return the pan to the heat and heat until the milk is just below a simmer.
meanwhile, whisk the remaining 6 tablespoons sugar and the yols in a bowl until slightly thickened and the whisk leaves a trail.
SLOWLY, while whisking, add about 1/2 cup of the hot milk mixture to the yolks (tempering the eggs), then whisk in the remaining milk mixture.
set a fine mesh strainer basket strainer over a clean saucepan and strain the liquid into the pan.
Prepare an ice bath in a large bowl and set a medium bowl in the ice bath; have a strainer ready.
put the saucepan over medium heat and cook, stirring constantly and scraping the bottom and sides often with a wooden spoon, until steam begins to rise from the surface and the custard thickens enough to coat the spoon.
Strain into the bowl, add the salt, and let cool, stirring from time to time.
refrigerate until cold or, preferably, overnight.
pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (usually 25-30 minutes for me), and freeze to harden.
if adding other goodies (in this case i'm doing peanut butter and chocolate chips
) do it during the last 5 minutes in the ice cream machine.
we start with a creme anglaise/custard base which we make into ice cream. This way of making ice cream takes a little bit longer, but using a custard as a base makes the richest, creamiest ice cream ever. promise.
***note this recipe uses an ice cream machine***
2 cups heavy cream
2 cups whole milk
3/4 cup plus 2 tablespoons granulated sugar
(the above could be substituted for 4 cups 1/2 n 1/2)
1 vanilla bean split lengthwise (you could use vanilla paste but please don't use fake vanilla flavoring)
10 large egg yolks
pinch of kosher salt
bud or trim (i used about 4.5-5 grams of shake and bud)
***the boiling point of cream is 130 C so you don't really have to worry about the thc evaporating because i think that's 212c or something***
pour the milk and cream into a large sauce and add crumbled up ganja, bring it to a simmer, as it begins to bubble reduce heat to low and let it sit for an hour stirring occassionally
strain through a fine mesh strainer and return to the pot
add 1/2 cup of the sugar. With a paring knife scrape the seeds from the vanilla bean, add the bean to the liquid.
bring to just below a simmer over medium-high heat, stirring to dissolve the sugar; a skin will form on top and the liquid should just begin to bubble.
Remove the pan from the heat and let steep, uncovered, for 20 minutes
remove the vanilla bean from the pan if you used it. Return the pan to the heat and heat until the milk is just below a simmer.
meanwhile, whisk the remaining 6 tablespoons sugar and the yols in a bowl until slightly thickened and the whisk leaves a trail.
SLOWLY, while whisking, add about 1/2 cup of the hot milk mixture to the yolks (tempering the eggs), then whisk in the remaining milk mixture.
set a fine mesh strainer basket strainer over a clean saucepan and strain the liquid into the pan.
Prepare an ice bath in a large bowl and set a medium bowl in the ice bath; have a strainer ready.
put the saucepan over medium heat and cook, stirring constantly and scraping the bottom and sides often with a wooden spoon, until steam begins to rise from the surface and the custard thickens enough to coat the spoon.
Strain into the bowl, add the salt, and let cool, stirring from time to time.
refrigerate until cold or, preferably, overnight.
pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (usually 25-30 minutes for me), and freeze to harden.
if adding other goodies (in this case i'm doing peanut butter and chocolate chips
) do it during the last 5 minutes in the ice cream machine.
