Fresh pineapple, orange zest and Tangie terpenes pack this creamy cannabis infused ice cream with fresh, uplifting flavor while maintaining a very relaxing effect!
Yields: about 1 quart (4 cups) or about 8- 1/2 cup servings
Time: about 12+ hours, inconsecutive
*each 1/2 cup of ice cream contains approximately 1/8 tablespoon cannabis infused cream and 5mg CBD
1 1/2 cups heavy whipping cream
1/2 cup cannabis infused heavy whipping cream (recipe below)
1 cup fresh pineapple puree (method below)
1 1/2 teaspoon orange zest
3/4 cup sugar
1/8 teaspoon salt
6 large egg yolks, beaten
2 Drops Tangie terpenes by True Terpenes
8 Droppers Muru CBD Elixir (40mg CBD)
In heavy bottom pot, bring heavy whipping creams, pineapple puree, orange zest, salt and sugar to a boil over medium heat, stirring often. Temper egg yolks by slowly streaming hot cream mixture into egg yolks while whisking. Use about 2/3 of hot cream mixture, to slowly stream into eggs. Once, you have incorporated 2/3 of cream into eggs, you can add the entire amount of tempered eggs/cream into the remaining1/3 of cream mixture in pot. Bring back to low boil, stirring constantly. Cook until mixture can coat the back of a spoon (160degees F); careful not to overcook and 'scramble' the eggs. About 160 degrees F is the temperature you want to reach, not exceeding 175degrees F.
Strain through a few layers of cheese cloth or a mesh strainer to remove the zest and any lumps of egg; so the finished product is completely smooth. Cover directly with parchment or plastic wrap to prevent "skin" from forming while you refrigerate for at least 3 hours or overnight.
After at least 3 hours of refrigeration, churn in ice cream maker according to included directions. During the churning stage is when you add the tangie terpenes and Muru CBD Elixer. *Remember to plug in/turn on the churn before adding your ice and salt otherwise the churn container will become frozen in place. You can churn until it is soft serve consistency or thicker. I usual churn until it is quite thick before freezing for another 8 hours or overnight. The longer your churn, the more air will be captured in the ice cream, giving it that desired creamy texture!
Once, you have churned to the desired consistency, place into a container, cover and freeze for at least 8 hours or overnight. You can absolutely start eating this prior to freezing if so desire- just note the texture will not be the same; not quite as creamy and it will not be 'set' quite yet either. Delicious, either way however!
Cannabis Infused Heavy Whipping Cream (Double recipe to make 1/2 cup infused cream)
1/4 Cup Heavy Whipping Cream
1.5 grams cannabis flower, broken up into small pieces but not finely ground
1 pint size mason jar with lid and ring
Combine heavy cream and broken up cannabis flower into mason jar (no decarb needed). Place lid on jar and tighten ring. Using a pot deep enough to mostly submerge mason jar n water (you want the cream to be submerged at least!); bring water to light boil and boil for about 45 minutes. Carefully remove mason jar and carefully strain cream through a few layers of cheese cloth to collect plant matter. Cool cream completely (I chill it for at least 2 hours or overnight).
Pineapple Puree Method
In blender, puree about 2 cups fresh pineapple chunks until 'smooth'. Strain puree through mesh strainer to remove any particles/pulp and to ensure a smooth texture. This produces about 1 cup of smooth pineapple puree.
Too lazy to make this and want to just buy ice cream from the store!? Yet, you still wanna add the terpenes for effects? Just soften (do not warm or melt completely) ice cream and mix a couple drops of terpenes in with a mixer; then refreeze! Viola! Terpene enhanced ice cream!
Want to infuse store bought ice cream with cannabinoids too? Use the same process as enhancing with terpenes- be sure to use a product that will incorporate well into the ice cream such as a tincture or even a small amount of cannabis infused heavy cream whipped up and then folded in.
*Tangie contains more than 35% Myrcene.
@SweetTerpenes
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