Wisdom Wednesdays 4/20 Edition – How to Make Dank Pot Chocolate Ice Cream – VIDEO

What’s good Greenies and welcome to a very special, insightful Wisdom Wednesday from me, ThisBuds4You. Today for our special holiday I’m delivering some knowledge from the HMJ Kitchen. What we’re going to make is so incredible and so satisfying that some Greenies don’t even believe it’s true. Oh yes Greenies, it’s true, and I’m gonna show you how. We’re gonna make ice cream. Chocolate ice cream. Dank. Ass. Ice cream. Can you believe we can get STONED from eating ICE CREAM?!? Check out the video that my friends and myself made, making dank ass chocolate ice cream. Any questions, feel free to comment below.

HAPPY 420 GREENIES!!!

ThisBuds4You’s DANK ASS Chocolate Ice Cream
This makes 1 gallon of dank ass ice cream

What We’ll Need:
1 ounce of dank ass cannabis buds, ground into a fine powder
8 cups of heavy cream
2 cups of half and half
3 cups of sugar
4 cups of whole milk
1 teaspoon of salt
1/2 cup of unsweetened cocoa powder
3/4 cup of lecithin granules
12 egg yolks, slightly beaten
10 oz of bittersweet chocolate, chopped
1 tablespoon of vanilla extract

Directions:
Preheat an oven to 275 degrees F. Spread the powdered cannabis evenly onto a cookie sheet. Place the cookie sheet in the oven and bake the buds for 8 minutes. This process is called decarboxylation, this activates the THC in our dank ass buds. Remove the cannabis from the oven and place in room temperature water for 30 minutes. Soaking the cannabis in water leaches out some of the undesired plant taste. Strain the water out using a metal coffee filter and put the cannabis aside. In a large stock pot or dutch oven add 8 cups of heavy cream and 2 cups of half and half and turn the heat to medium. We’re adding extra half and half because the heavy cream will reduce a little when we cook it. Once the cream and half and half come to a simmer add the dank ass cannabis buds and mix in thoroughly. Reduce the heat to low and let this simmer, stirring occasionally, for 60 minutes.

Now combine the sugar, milk, salt, cocoa powder and lecithin in a large stockpot or dutch oven over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a bowl. Gradually stir in about 2 cups of the hot liquid and return to the saucepan. This is called tempering the eggs and is a very tricky process. Heat until thickened, but do not boil. Remove from the heat and stir in the chopped chocolate until the chocolate is melted. Pour into a chilled bowl and refrigerate for about 2 hours until cold, stirring occasionally.

Strain the cannacream through cheesecloth and a mesh kitchen strainer. Cool in the refrigerator for about 2 hours.

When the chocolate mixture has completely cooled, stir in the cannacream and vanilla. Pour into an ice cream maker and follow the manufacture’s instructions.

Keep it green Greenies and OVERGROW THE WORLD!!!

TB4U

Got growing questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com

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Author: ThisBuds4You

I have a Ph. D. in T.H.C. Pot Experto and Weed Aficionado. Keep it Green & Overgrow the world ya'll...

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