Heating cream or fatty milk? (for ice cream)

[funkervogt]

Hey y'all,

I've never seen a canna-ice cream that ever gets close to the potency / flavor of cookies or brownies. In the past I've seen people use hash, but they are never able to boil it long enough and it comes out tasting grainy and not being very potent. Others have used weed and tried to treat it like cannabutter, but again they are never able to boil it long enough to gain any potency.

Anyway, I was thinking of taking a shot of it with fatty milk for gelato. Gelato is basically ice cream with milk used instead of cream and more sugar. I figure I can keep the milk heated long enough and then cool it again without ruining the flavor (?)

Can you heat milk or cream for a long time and then re-cool it? I've never had experience with either, only butter.

 

[geopolitical]

Yes but it will caramelize quite a bit and give it a caramel or slightly "burnt" flavor.

If you pick a flavor that will work well with this, then it should work fine.

 

[mean mr.mustard]

Gelato is ice cream with milk in addition to cream and more sugar... it's really worse healthwise than ice cream and that's just one reason I love Italians.. which brings me to my real point of advice..

If you use an espresso machine to extract the volatiles from your glands and make them viscous (not soluble but fluid enough to flow thru the fine filter) and push them into a hot steamed milk volume in a mug (to mix with the fat so as to help pass into your system) you have a potent brew to start your day and wouldn't need to keep it cold though I guess you could...especially if you're using it for ice cream.

It's best to put your glands under your espresso before you press your coffe into the cup but I'm not sure if you even drink coffee

I'm guessing this technique could apply to your application...

edit: to answer your question you can heat dairy and cool it without any adverse effects... cream will thicken and if you reduce the volume of milk long enough it will too though it can turn to curd and whey at extreme temps and concentrations

 

[Lil 'o Me]

I've read about making a "weed milk". Its basicaly made the same way as butter, but without the added water. I would recomend using a bubble hash instead of trimmings or buds because of the chlorophyl. And then just using the cream to make your ice cream. Sounds pretty good to me!

On second thought, I'd add a little water to it, to allow for plenty of evaporation. Use real heavy cream.... something with as much fat as possible.

 

[Haps]

No water folks, I make green milk as my main edible. First heat your herb to 325 for five minutes, this can double the potency, no shit. Then heat the milk to below boiling, add the herb stir, and heat for one hour to an hour and a half. Strain the milk out.

Now you add the water, there is a lot of the goods still left in the weed, at least one third, again, no shit, eat some and see. Reheat and restrain, repeat. Repeat, four pressings are usually productive. You could also still get off if you ate enough of the weed.

I just freeze cups of milk, but y'all can cook with it too.
H

 

[Haps]

I got a couple questions in private, so I will answer them here. I use about a quarter oz of bud trim per pint, but you could use a quart of milk and just get a less consentrated high. If your using leaf, use more, but it will taste bad, add sweetner. I did a pint thursday, and OD'd that night on a small dose, so the next day I made up the cups to freeze and got nine knock out doses. Then I got two cups off the second pressing, plus one to test, and one cup from the third pressing and one to test, and I will press once more tonight. The extra pressings are usually weaker, as you might imagine.

I quit making butter because I could only get about half the butter back out of the weed, and I hated throwing good stuff away. When I started making the green milk, I had a similar issue, no matter how much you press, there is always a lot of the milk still soaked up in the weed. By adding water and reheating, you get more of the milk and thc out of the herb. 4 pressings is enough for me, the last one is fairly week for me, test it yourself, eat some of the weed when you are done.

The green milk works well because it is easy to digest, pretty simple isn't it? I recommend you use a salad mix if you have it, a five strain mix is a trip.
H

 

[Irie Kaya Lover]

if you want to make some super potent ice cream, don't just use "green milk" as your only source of THC. use green milk for the base, and then add in some tincture - glycerin based would be best. another thing you could do since plain ice cream is relatively boring, would be to use canna butter to make some caramel or added to chocolate for dressing up your ice cream with a ribbon or swirl.

if you really don't care for the strong taste of cannabis in the ice cream (or any edible), just stick with adding tincture instead. that's the glory of tincture, you can add it to pretty much anything and it's so concentrated that it doesn't really come with the chlorophyll taste, especially if you make it with hash.

 

[funkervogt]

another thing you could do since plain ice cream is relatively boring, would be to use canna butter to make some caramel or added to chocolate for dressing up your ice cream with a ribbon or swirl.

This was the ticket for me. Cannamilk was too strong tasting for my liking. I really don't like the taste of weed in my food - makes me a bit sick.

The whole point of ice cream is that the cold numbs the taste buds, so you don't taste the weed as strongly.

The best way I found to accomplish this was to make brownies, or cookies. Crumble up the brownies/cookies into the ice cream maker when it's almost done. That way, you get nice chunks of brownies/cookies in the ice cream with much less of the taste, but just as much (if not more) potency!

That's what worked for me, guy with no tinctures or desire to make them.

 

[Guy]

canna milk is a great night time sleep aide

 

[Organic Rooster]

I simmer my milk and cream to get it a lil warm, then I add BHO. I make ice cream all the time and its always potent as anything else I make. I can dig the recipe up that I use and post it for you if you would like.

 

[Lil 'o Me]

I simmer my milk and cream to get it a lil warm, then I add BHO. I make ice cream all the time and its always potent as anything else I make. I can dig the recipe up that I use and post it for you if you would like.

Oooooh! Please do! Im sure it wouldn't be much different to use bubble hash.

 

[Shakin']

Like Organic Rooster, I also melt BHO into the cream...
Mix 1 c Half & Half, 1/2 c sugar, 1/8 t salt in a double boiler
add BHO
Heat on med-low, wisking often for 30 min
about half-way thru I temper in 2-3 egg yolks
Let cool and use as base for whatever... I recommend
green tea ice cream

 

[RockyMountainHi]

wellllll - seems I shoulda stopped in BEFORE




Famous last words.


Anyways - I thought 6 oz, half and half heated to about boiling - with 1.5 grs of fine bud, chopped course. Double shooter of Int Delight Chocolote/Carmel and about 10 oz HOT coffee - strain creme, rinse herb with hot coffee - drink the coffee/creme/Int. Delight crap.

that was about 6 PM local --

Thanks Haps for the pointers.

noted.

Not wild about oral cosumption, pretty sure I haven't had access to quality.

Well - I'll be back.

4 hours later - what a waste.

And the creme tasted terrible

 

[motaloca]

What I do is heat the weed to 325 in the oven for 5 to 10 minutes.
Bring full fat milk just before boiling point and add the herb(i use trim, stems, popcorn buds) but of course you can use your premium weed or kiff , bubble, bho etc simmer for an hour, add some sugar or what ever you like(cocoa, Cinnamon, cloves, Honey) and put it in to a thermos can over night. strain it, press it good.
Now it can be used just as normal milk.