2 ounce of marijuana shake
16 cups of heavy cream
4 cups of half and half
4 cups of whole milk
2 tablespoon of vanilla extract
24 egg yolks, beaten slightly
6 cups of sugar
2 teaspoon of salt
1 cup of unsweetened cocoa powder
1.5 cup of lecithin granules
20 oz of chopped bittersweet chocolate
In a large pot, add 8 cups of heavy cream and 2 cups of half and half over medium heat.
Once the mixture come to a simmer add the marijuana shake. Reduce the heat to low and let it simmer, stirring occasionally, for about an hour. This is the ‘cream mixture’.
Strain the cream mixture through cheesecloth or a mesh strainer. Cool in the refrigerator for about 2 hours.
Combine the sugar, milk, salt, cocoa powder, and lecithin in another large pot over medium heat, stirring constantly. Bring the mixture to a simmer.
Place the egg yolks into a bowl. Gradually stir in about 2 cups of the hot liquid and return the mixture to the original pot.
Heat the mixture until it’s thickened, but do not boil it. Remove from the heat and stir in the chopped chocolate until the chocolate is melted. This is the ‘chocolate mixture.’
Pour the chocolate mixture into a chilled bowl and refrigerate for about 2 hours until cold, stirring occasionally.
When the chocolate mixture has completely cooled, stir in the cream mixture and vanilla. Pour the entire mix into an ice cream maker and follow the manufacture’s instructions. Enjoy!
Makes 2 gallon of ice cream.