Time Required: 20 to 30 hours

Yields about 1 Quart of Ice Cream

What You Need:

• 1½ quart ice cream freezer container
• large saucepan
• fine strainer
• large bowl
• 2 cups CannaMilk
• 1 cup half-and-half
• ¾ cup sugar
• 1 tablespoon corn starch
• pinch of salt
• 2 egg yolks
• 2 tablespoons vanilla

Steps:

1. Combine Cannamilk, half-and-half, ½ cup sugar, cornstarch and salt in a large saucepan and whisk together thoroughly. Cook over medium heat while stirring constantly until mixture starts to thicken, about 10 minutes. Remove from heat.
2. Whisk egg yolks in a separate bowl while gradually adding 1 cup of the hot canna-cream from the saucepan. Return hot canna-cream and yolk mixture to the saucepan while whisking constantly.
3. Heat everything for an additional 2 minutes; stir constantly.
4. Pour the canna-cream mixture through a fine strainer and into a large bowl. Discard any solids.
5. Chill cream uncovered in refrigerator for 1 hour; stir occasionally. Place plastic wrap on top of cream mixture after 1 hour. Let chill in refrigerator for another 12 to 24 hours.
6. Pour cold cream mixture into 1½ quart ice cream freezer container. Stir in vanilla extract. Place lid on container, or cover with plastic wrap and freeze until ice cream is firm.
7. Let stand at room temperature for 5 minutes before scooping and serving.

Need an extra dose? Try it with Cannabis Caramel Sauce!