Admittedly, this is a rather esoteric use of weed - and I can feel a ton of caveats coming on - but I figure if anybody else might be interested in this, then I may as well share.
Now for the caveats. As written, this is intended as a supplement to one's day and not really as a dosing agent. I put an oz. or two on dessert and it gets me just buzzed enough that it makes me want to smoke a bowl. And I have very little tolerance. It's designed that way; so you could put that same oz. or two on top of a fully dosed edible (brownies - I'm looking at you) and not turn into a puddle. Now if you put two full scoops in a waffle cone and gave it to the neighbor kid, would it shut him up for a few hours? Yeah, probably. [The author does NOT condone using this, or any other edible, for the purpose of rendering annoying children catatonic. Unless he can watch. Thank you.]
~1/2 oz. cured bud
4 C. Heavy Cream
1 large (~6") Vanilla Bean
3/4 C. Sugar
2 tsp. good quality or fresh ground Cinnamon
1/2 tsp. ground allspice
1/2 tsp. fresh ground nutmeg
5 egg yolks
Bud caveats: What I did was, I grew out 1/2 a pack of Stitch's Short Stuff seed mix. *Thanks again, Stitch; lovely genetics.* Of the girls, I got a dense budding skunk, a lovely lemon hash sativa (that survived things that would have killed John McCain, and maybe even John McClain), and a piney hybrid that cured to a caramel martini with blueberry undertones. I would not use a skunk for this kind of thing. I had selectively seeded several branches on each, and after a good cure I got out a double LP* (ask your parents) and a pack of zig-zags and cleaned out the seeds.
The ~1/2 oz. I used was about 2:1 caramel martini to lemon hash. I didn't grind the bud, or anything, just cleaned out the seeds and stems. As an intermediate (and possibly unnecessary step) I put the bud in a glass jar with the cream and the vanilla bean (split lengthwise) and put the jar in the fridge for a couple days - giving a good shake once or twice a day. Maybe helped dissolve some more goodies, maybe not.
To prepare:
Combine bud, cream, split vanilla bean, sugar, and spices in a heavy sauce pan over medium-low heat, stirring frequently, until mixture is hot and sugar is dissolved. Do not scald, let alone boil.
Remove from heat (optional, but safest).
Scrape the seeds from the bean into the mixture and remove the bean.
In a separate bowl, stir the yolks slightly and add ~ one C. of the hot cream to temper, whisking smooth, then add back to the rest of the cream.
Return to heat, whisking frequently, until the custard thickens slightly - enough to generously coat a spoon. Usually 10 minutes or so. Again, do not scald or boil (an occasional bubble is ok).
Pour mixture through cheesecloth into a bowl. Allow to cool to room temp, then refrigerate, loosely covered, overnight.
Freeze in ice cream maker.
Serve on almost anything chocolate; also great on pecan, pumpkin, or apple pie.
Substitution caveats:
1 C. of milk or 1/2&1/2 can be substituted for one C of the heavy cream. But if you're that worried about fat content, maybe making ice cream out of weed is not a project for you. Won't hurt the end product, though.
1 T of shitty stale cinnamon for 2 t of good/fresh.
1 tsp. of stale nutmeg for 1/2 t fresh ground.
Bud/trim/shake. Use however much of whatever you want, depending on what you want to use the product for. I just put what I used for my purposes. And what I used resulted in a very nice flavor with no hint of bong water or stale pipe undertones. Theoretically, the fat in the cream will dissolve the trichs off whatever you throw in there, and the spices will cover up quite a bit. So...have at it.
YMMV.
Enjoy.
*Little Feat-Waiting For Columbus, no reason you shouldn't own it.
Now for the caveats. As written, this is intended as a supplement to one's day and not really as a dosing agent. I put an oz. or two on dessert and it gets me just buzzed enough that it makes me want to smoke a bowl. And I have very little tolerance. It's designed that way; so you could put that same oz. or two on top of a fully dosed edible (brownies - I'm looking at you) and not turn into a puddle. Now if you put two full scoops in a waffle cone and gave it to the neighbor kid, would it shut him up for a few hours? Yeah, probably. [The author does NOT condone using this, or any other edible, for the purpose of rendering annoying children catatonic. Unless he can watch. Thank you.]
~1/2 oz. cured bud
4 C. Heavy Cream
1 large (~6") Vanilla Bean
3/4 C. Sugar
2 tsp. good quality or fresh ground Cinnamon
1/2 tsp. ground allspice
1/2 tsp. fresh ground nutmeg
5 egg yolks
Bud caveats: What I did was, I grew out 1/2 a pack of Stitch's Short Stuff seed mix. *Thanks again, Stitch; lovely genetics.* Of the girls, I got a dense budding skunk, a lovely lemon hash sativa (that survived things that would have killed John McCain, and maybe even John McClain), and a piney hybrid that cured to a caramel martini with blueberry undertones. I would not use a skunk for this kind of thing. I had selectively seeded several branches on each, and after a good cure I got out a double LP* (ask your parents) and a pack of zig-zags and cleaned out the seeds.
The ~1/2 oz. I used was about 2:1 caramel martini to lemon hash. I didn't grind the bud, or anything, just cleaned out the seeds and stems. As an intermediate (and possibly unnecessary step) I put the bud in a glass jar with the cream and the vanilla bean (split lengthwise) and put the jar in the fridge for a couple days - giving a good shake once or twice a day. Maybe helped dissolve some more goodies, maybe not.
To prepare:
Combine bud, cream, split vanilla bean, sugar, and spices in a heavy sauce pan over medium-low heat, stirring frequently, until mixture is hot and sugar is dissolved. Do not scald, let alone boil.
Remove from heat (optional, but safest).
Scrape the seeds from the bean into the mixture and remove the bean.
In a separate bowl, stir the yolks slightly and add ~ one C. of the hot cream to temper, whisking smooth, then add back to the rest of the cream.
Return to heat, whisking frequently, until the custard thickens slightly - enough to generously coat a spoon. Usually 10 minutes or so. Again, do not scald or boil (an occasional bubble is ok).
Pour mixture through cheesecloth into a bowl. Allow to cool to room temp, then refrigerate, loosely covered, overnight.
Freeze in ice cream maker.
Serve on almost anything chocolate; also great on pecan, pumpkin, or apple pie.
Substitution caveats:
1 C. of milk or 1/2&1/2 can be substituted for one C of the heavy cream. But if you're that worried about fat content, maybe making ice cream out of weed is not a project for you. Won't hurt the end product, though.
1 T of shitty stale cinnamon for 2 t of good/fresh.
1 tsp. of stale nutmeg for 1/2 t fresh ground.
Bud/trim/shake. Use however much of whatever you want, depending on what you want to use the product for. I just put what I used for my purposes. And what I used resulted in a very nice flavor with no hint of bong water or stale pipe undertones. Theoretically, the fat in the cream will dissolve the trichs off whatever you throw in there, and the spices will cover up quite a bit. So...have at it.
YMMV.
Enjoy.
*Little Feat-Waiting For Columbus, no reason you shouldn't own it.
