Chocolate Ice Cream Cake

Ingredients

1 box dark chocolate brownie mix

3 eggs

1/2 cup infused cannabis oil

1/4 cup water

Directions

1. Preheat oven to 350 degrees.
2. Place the brownie mix into medium size bowl. Add eggs, infused oil and water.
3. Using a hand mixer, mix until combined.
4. Pour batter into two 10-inch cake pans that have been sprayed with nonstick cooking spray.
5. Place into the oven bake for 20 minutes. Let cool.

Weed Ice Cream

Ingredients

1 ounce of cannabis

8 cup heavy cream

4 cup half-and-half

4 cup whole milk

1 tablespoon vanilla extract

12 egg yolks

6 cup sugar

1 teaspoon salt

1/2 cup of unsweetened cocoa powder

3/4 cup lecithin granules

1 ¼ cup of chopped bittersweet chocolate

1 1/2 cup water

Ice Rock salt

Directions

1. Grind cannabis buds in a coffee grinder.
2. Evenly spread the cannabis powder on a cookie sheet and place in an oven for 8 minutes at 250 degrees. This process is known as decarboxylation.
3. Remove from the oven and place in a bowl with 1 1/2 cups of water. Allow it to soak for 30 minutes. This will keep the herbal plant taste from getting into the ice cream.
4. In a heavy bottom stock pot, add 8 cups of heavy cream and 2 cups of half-and-half and heat on medium. Once the mixture thickens, lower the heat and let simmer occasionally.
5. In the meantime take the soaking cannabis and strain out the water using a coffee filter. Throw filter away and add the buds to the simmering cream and stir. This is your cream mixture.
6. After an hour, remove from heat and strain the cream mixture through a cheesecloth or mesh strainer. Cool in refrigerator for 2 hours.
7. In a separate pot combine milk, sugar, salt, unsweetened cocoa powder and lecithin granules.
8. Stir and place the pot over medium heat. Stir constantly. Bring mixture to a simmer.
9. In a separate bowl, place egg mixture. 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.
10. Continue to heat mixture until it thickens but do not boil. Remove from the heat and stir in chopped chocolate until chocolate melts. This is the chocolate mixture.
11. Pour chocolate mixture into a chilled bowl and refrigerate for 2 hours until cold, stirring occasionally.
12. When chocolate mixture has completely cooled stir in the cream mixture and vanilla essence. Pour entire mix into an ice cream maker and follow the manufacturer’s instructions.

Combining Cake and Ice Cream

1. Once cool turn one large brownie onto a plate. Scoop the softened ice cream onto the brownie making sure the scoops are evenly distributed. Set the other brownie on top and press down slightly. Place into the freezer for a few hours to set.
2. To make the whip cream, place the cream into the bowl of a stand mixer and whisk until it starts to form peaks. Add in powdered sugar and salt.
3. Remove the ice cream cake from the freezer and frost the cake with the whipped cream and then place back into the freezer. Remove cake from the freezer 10 minutes before serving.

Check out many of Aunt Sandy’s recipes at medmarijuanacookbook.com.