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Chill with Matt and learn how to infuse cannabis flowers into homemade chocolate ice cream in this episode of cooking with marijuana.

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Cooking with Marijuana Playlist: https://www.youtube.com/watch?v=oBDZKmlpmuk&list=SP2kPvXsoZWzSISum8FTU64-mxkOGJqGV-&index=1

CHOCOLATE MARIJUANA ICE CREAM

INGREDIENTS:
3.5 GRAMS MARIJUANA (GROUND)
2 TBS COCONUT OIL
3/4 CUP SUGAR
1 CUP MILK
1/4 TEASPOON SALT
2 TABLESPOONS UNSWEETENED COCOA
POWDER
3 EGG YOLK, LIGHTLY BEATEN
2 OUNCES SEMISWEET CHOCOLATE, CHOPPED
2 CUPS HEAVY CREAM
1 TEASPOON VANILLA EXTRACT

DIRECTIONS:

PUT GROUND MJ AND COCONUT OIL INTO SMALL OVEN SAFE BOWL. COVER WITH FOIL AND OVEN FOR 2HRS AT 220 F

COMBINE MJ OIL, SUGAR, MILK, SALT, AND COCOA POWDER IN A SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY.
FILTER MIXTURE THROUGH CHEESECLOTH SIEVE.

BRING BACK TO A SIMMER. PLACE THE EGG YOLKS INTO A SMALL BOWL. GRADUALLY STIR IN ABOUT 1/2 CUP OF THE HOT LIQUID. AND RETURN TO THE SAUCEPAN. HEAT UNTIL THICKENED, BUT DO NOT BOIL. REMOVE FROM THE HEAT, AND STIR IN THE CHOPPED CHOCOLATE UNTIL CHOCOLATE IS MELTED. POUR INTO A CHILLED BOWL, AND REFRIGERATE FOR ABOUT TWO HOURS UNTIL COLD. STIR OCCASIONALLY.

WHEN CHOCOLATE MIXTURE HAS COMPLETELY COOLED, STIR IN THE CREAM, AND VANILLA. POUR INTO AN ICE CREAM MAKER, AND FREEZE ACCORDING TO MANUFACTURER’S DIRECTIONS.

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