How to Make the Stoniest Ice Cream Sundae Ever!
Our friends over at Cut.com aren’t letting the cold keep them from enjoying the finer things in life – like this hIghCE Cream Sundae!
Infused Vanilla Ice Cream Recipe:
- 1 Cup Cannabis Infused Whole Milk
- 1 Cup Cannabis Infused Whipping Cream
- ½ Cup Sugar, Divided
- 1⁄4 Vanilla Bean, Split Lengthwise
- 4 Large Egg Yokes
Combine milk, cream, and 1/4 cup sugar in a stainless steel saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg jokes and remaining 1/4 cup of sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about two minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. Can be made two days ahead. Cover and refrigerate.
Once chilled, spin into ice cream using an ice cream maker.
Ganache Topping Recipe
- 1 Pound High-Quality Chocolate
- 3/4 Cup Cannabis Infused Heavy Cream
- 2 Tablespoons Cannabutter
- 2 Tablespoons Grand Mariner
Chop the chocolate and place into mixing bowl. Scald the butter and cream in a small sauce pan and pour over chocolate. With a wire whisk, slowly stir the cream and chocolate together until it’s completely melted. Whisk in the grand mariner. Set aside until cool.
Salted Caramel Topping Recipe
- 1 1/4 Cup Cannabis Infused Heavy Cream
- 5 Tablespoons Cannabutter
- 1 Teaspoon Sea Salt
- 1 1/2 Cups Sugar
- 1/4 Cup Corn Syrup
- 1/4 Cup Water
Combine the sugar, corn syrup and water in a medium saucepan. Make sure to keep the sides of the saucepan clean by brushing with clean water. This prevents sugar granules from building up on the sides, which can cause the caramel to be grainy. Combine the heavy cream, Cannabutter and sea salt in a medium saucepan and heat until butter is melted. Set aside.
Allow the sugar mixture to boil until it becomes light amber, and then slowly add the cream and butter mixture. Add in small increments to ensure the scalding mixture does not bubble over and/or splatter out of the pan. Carefully stir the cream mixture into the hot sugar syrup. Be careful, as it will bubble up. Continue cooking the mixture, stirring occasionally, until it reaches 248°F on a candy thermometer, about 12 minutes.
