Mint Cannabis Stracciatella

Disclaimer: Only legally purchased cannabis products were used in this flavor. Please read up on safe dosing before cooking with + consuming cannabis products if you're a newbie. 

I eat edibles as much as I eat ice cream -- almost never...lactose intolerance FTW. But I still love making them and sharing with friends. Recreational dispensaries are popping up all over L.A., but I have yet to run into cannabis ice cream (what?? why?!).

I used to make a cannabis infused brown butter ice cream. While the flavor worked, the mouthfeel was too distracting. No matter how much I adjusted the recipe and lowered the overall fat content, there would always be weedy fat clumps! And every batch was inconsistent. In the same batch, a spoonful could get one of my taste testers high, but a full scoop sometimes wouldn't do a thing. 

I finally tried cooking with CO2 oil. And in addition to saving an hour plus of standing over the stove, keeping a watchful eye on the canna-butter, the dosage in each scoop was way more consistent! And not only were there no fat clumps (ew - I've officially met my "fat clumps" quota for this post), but it was as smooth as can be. Scooping it was SO SATISFYING -- it got me high on life! 

 

Mint Cannabis Stracciatella Ice Cream

2 cups whole milk
1 1/2 cups heavy cream
2/3 cup sugar
4 egg yolks
1 tbsp peppermint extract
50 mg CO2 oil
pinch of salt
shaved dark chocolate
I used Defoncé (10mg of THC) + a few ounces of regular dark chocolate

A note on dosage: I used about 60mg of THC between the oil and the chocolate. Yielding about a quart of product, this comes to about 6 "medium" scoops with 10mg of THC each. Everyone is different, but this seems to be pretty average in terms of THC potency per serving.

Here's how you make it:

Heat the heavy cream, whole milk and sugar in a medium saucepan over medium heat. Once the batter starts to simmer, remove from heat. Temper the eggs by slowly pouring a cup of the hot batter into the egg yolks while whisking constantly. Pour the warmed egg yolks back into the batter and stir for a minute.

Pour in the peppermint extract, carefully drop in the oil, and throw in a pinch of salt. Stir constantly for a minute. Let cool for 30 minutes.

Let the batter ripen in the fridge at least overnight. Churn in an ice cream maker and mix in the chocolate. Enjoy!