Maple Bacon Ice Cream
- A sweet and savory ice cream combining the rich flavors of maple syrup and smoky bacon. The cannabis is infused into the custard base, providing a subtle lift to this unique and indulgent treat. This ice cream is sure to be a conversation starter.
- Ingredients:2 cups heavy cream1 cup whole milk3/4 cup maple syrup1/4 cup sugar6 large egg yolks1 teaspoon vanilla extract4 slices bacon, cooked and crumbled1-2 teaspoons cannabis tincture, or cannabis-infused oil
- Instructions:Cook the Bacon: Cook bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside to cool. Crumble the bacon.Make the Custard: In a saucepan, combine heavy cream, whole milk, and maple syrup. Bring to a simmer over medium heat.Whisk Egg Yolks and Sugar: In a bowl, whisk together egg yolks and sugar until pale and slightly thickened.Temper the Egg Yolks: Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly. This will temper the egg yolks and prevent them from scrambling.Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil.Strain and Cool: Strain the custard through a fine-mesh sieve into a bowl. Stir in vanilla extract and cannabis tincture or oil.Chill: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to chill completely.Churn: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.Stir in Bacon: Stir in crumbled bacon.Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
