Cannabis-Infused Chocolate Ice Cream Recipe
- 1/4 cup coconut oil
- Grounded 3.5 gms cannabis
- 3/4 cup sugar
- 1 cup milk
- 1/4 teaspoon salt
- 2 tablespoon un-sweetened cocoa powder
- Beaten 3 egg yolks
- 2 ounces of chopped semisweet chocolate
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Step 1
In a oven bowl, put grounded cannabis and coconut oil. Cover with foil and oven for 2 hours at 220 degree F.
- Step 2
Combine cannabis-oil, sugar, milk, salt and cocoa powder in a suasepan over medium heat, stirring constantly.
- Step 3
Filter mixture through cheesecloth.
- Step 4
Bring back to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the white liquid and return to the saucepan.
- Step 5
Heat until thickened but do not boil. Remove from the heat and stir in the chopped chocolate until chocolate is melted.
- Step 6
Pour into a chilled bowl and refrigerate for about 2 hours until cold. Stir Occasionally.
- Step 7
When chocolate mixture has completely cooled, stir in the cream and vanilla.
- Step 8
Pour into an ice cream maker and freeze according to manufacturer’s directions.