Puff N’ Pistachio Ice Cream
We’ll be the ones to say it out loud: no one really likes the taste of
cannabis in their edibles. We’d prefer to infuse our cake and eat it too. That’s why this custard base recipe takes advantage of salty pistachios that cut through the floral notes and a custard-base fatty enough for THC binding. While there are many ways to infuse milk, we use an 8|Fold tincture which is perfect for recipes that don’t require excessive heat from baking or cooking.
- 1 Cup Whole Milk
- 2 Cups Heavy Cream
- 5 Egg Yolks
- 2/3 Cups White Sugar
- 1 1/2 Cup Pistachio Paste
This recipe makes 4 cups of ice cream. The average ice cream scoop is 1/2 a cup. That’s about 8 servings. If you want 10mg a serving, you will need 80 mg for the recipe.
If you have a 500mg tincture that tests at 458mg THC: (458×80)/500 = 73mg.
That means you only need 73mg out of your 500mg tincture to get your preferred dosing.
- In a large bowl, whisk yolks and sugar until mixture
becomes pale in color and the consistency of cake batter.
About 1-2 minutes.
- Pour milk and cream into a saucepan over medium
heat. Cook the mixture just until a thin film forms at the
top and small bubbles begin to break the surface. Be
careful not to heat pass this point.
- With the saucepan off the heat, take a ladle or measuring
cup of the heated mixture and drop the proper dosing
from your tincture.
- With a whisk in one hand and the ladle in the other,
pour the infused cream into the yolk and sugar mixture
and whisk vigorously to avoid scrambling the yolks and
properly distribute the oil from the tincture.
Ladle the rest of the cream while whisking in between.
- Lastly, whisk in the pistachio paste. While we are not
necessarily trying to add air, the more homogenized the
mixture is, the more evenly the tincture is distributed. This
lets us feel more confident in the accuracy of the dosing.
- Place the bowl over an ice bath to chill and follow your
ice cream machine’s instructions.