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This easy maple ice cream has just 6 ingredients, including full-spectrum hemp extract that has an earthy flavor that enhances the richness of dark maple syrup. Coarse sea salt helps balance the sweetness in this simple recipe from “The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America” by Tracey Medeiros.
If you’re looking for other cannabis-infused sweet treats to try this summer, consider Tracey’s Sweet Corn Ice Cream with Wild Blueberries and Brown Sugar Crumble, or her s’more brownies.
30 minutes, plus freezing
3 cups (14% milk fat) heavy cream, cold
1 cup whole milk
1 cup grade B black maple syrup
1 teaspoon coarse sea salt
6 large free-range egg yolks, reserve the whites for another use
1-ounce full-spectrum hemp extract, preferably Luce Farm Wellness
- To make the ice cream base: In a heavy-bottomed 2-quart saucepan, bring the heavy cream, milk, maple syrup, and salt to just a boil, whisking occasionally, overheating medium, about 18 to 20 minutes.
- At the same time, in another bowl, whisk the egg yolks until light and fluffy.
- Whisking continuously, add the hot cream mixture to the egg yolks in a slow, steady stream. Return mixture to saucepan and cook over medium-low heat, whisking constantly, until mixture thickens and coats the back of a wooden spoon, about 5 minutes. To note: Do not let the ice cream base boil.
- Immediately remove the custard from the heat and pour it through a fine strainer into a large, shallow saucepan. The wide base and shallow sides of the mold allow the ice cream base to cool faster. Cover with plastic wrap, press directly onto the surface of the mixture and refrigerate overnight.
- Add the full spectrum hemp extract and whisk the ice cream base until well blended. Pour into a cold ice cream maker bowl, filling the machine no more than three-quarters full, and process according to the manufacturer’s instructions.
NOTE: As pastry cream is thick, it will take some time to strain through a sieve.
TIP: If your pastry cream breaks, whisk the pastry cream through the sieve, so that the lumps dissolve and relax into the pastry cream as the material passes through the sieve.
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