Chocolate brownies and vanilla ice cream. Is there anything better? Not really.
As with all edibles, dosing is approximate and not guaranteed. Know your own tolerance. Start low and go slow. Respect the laws of your jurisdiction and consume at your own risk.
Ice cream
This is a basic recipe for vanilla French custard-style ice cream. Feel free to experiment with adding different flavours.
Makes approximately 3 1/2 cups (850 ml) of ice cream.
Ingredients
- ½ oz (15 g) decarboxylated cannabis
- 1 ½ cups (360 ml) whole milk
- 1 ½ cups (360 ml) heavy cream
- 1 tsp (5 ml) Vanilla
- ¾ cups (95 g) sugar
- 6 oz egg yolk (about 9 large eggs)
- Salt (pinch)
- Heavy bottomed pot
- Whisk
- Spatula
- Two mixing bowls, one for the infused milk and the other for ice water
- Strainer
- Cheesecloth
Directions
Step 1 – Decarboxylate your cannabis
- Pre-heat your oven to 240°F (115°C).
- Grind your herb to desired consistency and spread on the parchment paper covering the cookie sheet.
- Cover with Tinfoil and crimp around edges. Bake for 30-40 minutes. This changes THCA into THC, which makes the raw flower psychoactive. Store in an airtight container in a cool, dark place until ready to use.
Step 2 – Infuse the milk and cream
- Steep the decarboxylated cannabis in the milk and cream over a medium heat for about an hour in a double boiler, refilling the water in the lower pot as necessary.
- Pour milk through the strainer and cheesecloth when done. Set aside to cool. Label and store in the fridge in a sealed container. Milk should remain fresh for 3-5 days.
- Dosage – when using 15% cannabis flower, total recipe has about 1,582 mg THC
Step 3 – Ice cream
- Combine 3-4 tablespoons of infused milk to the milk and cream and simmer gently in a heavy bottomed pot.
- Whisk egg yolks and sugar together in one of the mixing bowls until sugar dissolves and mixture is creamy.
- Start tempering the two by slowly pouring milk into yolks, then the yolk-milk mixture back into the milk. Repeat this, mixing small amounts at a time,, until all the milk and all the yolks are combined.
- Reheat mixture and stir until thick enough to coat a spoon, but remains pourable (you can drag a spoon through it and leave a line). Remove from heat.
- Fill one of the other two bowls part way with ice and water. Place the pot into the bowl of ice water and stir. Use the spatula to scrape down the dies.
- Once thickened, chill mixture in the fridge for 2-4 hours.
- Churn the ice cream. BY MACHINE – If you have an ice cream maker, follow the manufacturer’s direction. BY HAND – Scoop the frozen ice cream base into a blender or food processor. Mix thoroughly and put back into the freezer.
Brownies
Ingredients
- 1 cup (125 g) flour
- 1/2 cup (60 g) cocoa powder
- 1 cup (125 g) sugar
- Pinch of salt
- 2 tsp (10 g) baking powder
- 1 cup (125 ml) milk
- ½ cup (60 ml) cannabis infused milk
- 2 large eggs
- ¾ ups (180 ml) of butter, shortening, or vegetable oil
- 2 mixing bowls
- Spatula
- Cooking spray, butter, or oil (to grease the pan) OR parchment paper
- 9- inch (23-cm) pan
Directions
- Preheat the oven to 350 F (175 C).
- Grease a 9-inch (23 cm) baking pan and dust with flour, or line it with parchment paper.
- Mix all the dry ingredients in one bowl and all the wet ingredients in the other.
- Fold the dry ingredients into the wet. Mix until the two combine. Do not overmix.
- Bake 25-30 minutes until a knife inserted in the centre comes out clean.
- Let cool and serve. Dosage when made with the cannabis milk, about 49.2 mg THC per oz.
Tags: Brownies, Ice cream, cannabis milk, staples, dessert
Cooking With Cannabis 