Directions

Grind the Dank Ass cannabis buds in a coffee grinder. Evenly spread the powder on a cookie sheet and place in an oven for 8 minutes at 275°F. This process is known as decarboxylation. Remove from oven and place in a bowl with 1 and ½ cup of water. Allow it to soak for 30 minutes. This will remove the unwanted plant taste from getting into the ice-cream.

In a large heavy bottomed stock pot add 8 cups of heavy cream and 2 cups of half and heat on medium. Once the mixture thickens lower the heat and let it simmer, stirring occasionally.

In the meantime take the soaking weed and strain out the water using a coffee filter. Throw the smelly strained water and add the buds to the simmering cream and stir. This is your ‘cream mixture’. After an hour remove from heat and strain the cream mixture through cheesecloth or a mesh strainer. Cool in the refrigerator for about 2 hours.

In a separatepot combine milk, sugar, salt, unsweetened cocoa powder and lecithin granules. Stir and place the pot over medium heat. Stir constantly. Bring the mixture to a simmer.

Place the egg yolks in another bowl. Pour two cups of this heated milk mixture into the egg yolks to temper them. Ensure that the eggs do not cook. Pour this egg mixture back into the original milk mixture. Continue to heat the mixture until it thickens but do not boil. Remove from the heat and stir in the chopped chocolate till chocolate melts. This is the ‘chocolate mixture.’

Pour the chocolate mixture into a chilled bowl and refrigerate for about 2 hours until cold, stirring occasionally.When the chocolate mixture has completely cooled, stir in the cream mixture and vanilla essence.

Pour the entire mix into an ice cream maker and follow the manufactures instructions to get the most delightful Weed chocolate ice-cream. Check out the video below for a step by step visual walk through.