About the Recipe
At the Wake’n’Bake Lounge, we believe that every culinary creation should be a journey of flavor, comfort, and a touch of magic. Infused with the calming properties of cannabis, this ice cream promises a unique, soothing experience that elevates your dessert game to new heights.
Ingredients
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 cup cannabis-infused coconut oil or cannabutter, melted
• 4 large egg yolks
Preparation
1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally. Do not let it boil.
2. In a separate bowl, whisk together the remaining sugar and egg yolks until the mixture becomes pale and slightly thickened.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4. Gradually add the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly.
5. Cook the mixture over low heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
6. Remove the saucepan from heat and stir in the vanilla extract and the melted cannabis-infused coconut oil or cannabutter.
7. Pour the mixture through a fine-mesh sieve into a large bowl to remove any lumps or cooked egg bits.
8. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
9. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
10. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
11. Serve the cannabis-infused ice cream in bowls or cones, and enjoy a sweet journey to bliss.