Easy, Homemade, Canna Ice Cream.. without using a special ice cream maker.
For your hash oil, follow the tutorial for the CannaCaps, then use as much as needed.
You will need:
- 2 large ziplock bags
- ½ tsp coconut hash oil (It can be made so a bite is a dose, or a bowl.. it's up to you)
- 1 tsp lecithin
- egg yolk
- ¾ cup Cream
- 2 Tbsp sugar
- ¼ tsp chocolate or vanilla flavoring (or a flavor of your choice, LorannGourmet is a good brand)
- ¼ cup almonds
- 5 Tbsp Rock Salt
Take one of your ziplock bags, fill it half way with ice, and add your rock salt. Seal and place in the freezer.
Take ½ cup Cream or Milk, Hash Oil, Sugar, and Lecithin, and heat in a small sauce pot over a medium heat, whisking until homogenized (6 minutes or less). Remove from heat, add your flavoring and egg yolk while whisking, I used Chocolate Hazelnut extract along with cocoa powder, then immediately add the other ¼ cup Cream/Milk and a very small, pinch of salt.
It's really not that necessary, because your eggs are probably safe, but as a precaution you still want the mixture to be around 160f when you're adding the yolk, and you want to drop the temp quickly with the additional cream, before the yolk has a chance to solidify.
Once the mixture has cooled enough, give it a final brisk whisking to aerate it, and pour it into your empty ziplock bag, and add your almonds or other nuts and extras.
Remove the Ice bag from the freezer, and place the second bag within that, force as much air as you can out of both bags, and make sure each is sealed well.
Gently shake and manipulate the bag for 6 - 8 minutes, and viola... you now have some of the tastiest, Homemade Hash Ice Cream, you'll ever have