I stumbled upon this one and deemed it definitely sharable! Making this delicious snack will brighten up any snowy night (although you best be in a warm spot while eating!). Trust me, this recipe is something that you’ll definitely want to try this Christmas season!
½ vanilla bean, sliced open and scraped out into the milk
1 organic egg yolk
1 ¼ cup non-fat milk
¼ cup sugar
Handful of fresh peppermint
1 extra large organic egg
1/4 cup weed that has been ground to dust in a coffee grinder
¼ cup sugar
Toss the milk, peppermint, vanilla bean, and cannabis in to a pan on the stove over low heat. As always, be sure not to boil this mixture. Slowly pour in the sugar and allow it to dissolve in the mix. After the sugar has been added, turn the heat off and cover the pan. This allows the flavors to gather together, giving the final result a stronger taste. Let this sit overnight in the fridge.
Then, beat the egg and the sugar together until the substance is white and bubbly. Strain this in to the milk mix and heat up over low heat on the stove. Again, avoid boiling the mixture and whisk into the eggs. Put the uncooked custard in a sauce pan and put on low heat. Be sure not to boil because the egg will curdle and ruin the ice cream that you’re trying to make. To judge when this custard mix is done, it should stick to the back of a spoon and if you touch the spoon, the mark from your finger should stay. Let the mixture cool to room temp and the add it in to the ice cream canister. From this point on, follow the directions on the ice cream maker and when you’re done that, you’ll have a wonderful peppermint ice cream! You can add whatever toppings you want but here’s a quick little caramel sauce that you can whip together really fast;
Take 1/2 cup brown sugar, 1/3 cup heavy cream. 2 tbsp corn syrup, 1 tbsp canna butter, and 1/2 tsp of vanilla. Put all of this in to a bowl and mix together well. The topping should take on a sticky texture, much like caramel topping. Put a bit of this on your medicated ice cream and enjoy!