x2 ... Can you please post a recipe. I just got a ice cream maker..
Need- 1 pint cream 1/4 milk or 1 pint half n half, sugar/splenda, vanilla, pinch salt. And whatever else i forgot
Over Medium heat on stove warm the cream/milk .
While cream/milk is warming
add sugar (to taste), hazelnut flavor syrup (optional), vanilla extract or vanilla bean if you have it and a pinch of salt.
I add one gram of hash (high grade) to this warm cream mixture. It's best to add little bits of warm cream to the hash and slowly turn it into a thick liquid, then thinner and thinner until eventually adding back into the main cream pan again. just turn it off and cover it in the refrigerator for a few hours until its so cold it hurts to touch the outside of the container to 1st touch.
And thats folks is your hash ice cream base.
get that chilled
Now you could just use that alone in the ice cream maker or freezer pan but why not add some"keif swirls"?
Now this is totally optional but well worth it if you ask me.
In another small pan melt 1 stick butter and mix about 14 grams of keif or honey oil in it. mix well for 5-10 min @ 275 degrees to incorporate.
Remove from heat and add a jar of caramel sauce, choc sauce or any fruit sauces, just make sure it's thick in nature you want it to hold its texture when you swirl it into the ice cream.. The flavor choices are endless but mix it well and you have keif butter swirls . use it to swirl through your hash ice cream in the i/c maker as its just about to finish the batch.
i'm so so so high, hope some of it makes sense haha.
i just had back surgery this morning i make these type edibles for real relief.
Can be made with splenda or sugar.
1oz cups are perfect doses imho. The whole batch in one dose will work well too.
