Infused Vanilla Ice Cream

INGREDIENTS:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar (or honey)
• 1 tsp pure vanilla extract
• 1/4 cup cocoa powder (if making chocolate)
• 1/4 cup cannabutter or weed cream for the perfect dose (see #41cblog for both recipes)

INSTRUCTIONS:

1. Heat the heavy cream and whole milk in a medium-sized saucepan over medium heat, occasionally stirring until it steams. Do not let it boil.
2. Whisk together the granulated sugar and vanilla extract in a separate mixing bowl.
3. Gradually pour the sugar mixture into the saucepan with the heated cream and milk, stirring constantly until it dissolves completely.
4. Reduce the heat to low and add the cannabutter or weed cream to the saucepan, stirring until it melts and is fully incorporated.
5. Remove the saucepan from the heat and let the mixture cool to room temperature.
6. Pour the mixture into an ice cream maker and churn it according to the manufacturer’s instructions. If you don’t have one use 1 large and 1 medium-sized metal mixing bowl, place ice in the large one add salt to the ice, and place the smaller one in the ice then pour the mixture in and mix with a spoon or spatula until you reach your desired thickness.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until it becomes firm.

Option: buy store-bought ice cream, soften ice cream, melt cannabutter, and mix into ice cream then refreeze

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