This is divine. Not only do you give yourself the munchies by getting stones, you satisfy them by eating this ice-cream! This is mega tasty, and the fact that it’s kept in the freezer means that you can keep it for a long time without the ice-cream losing any of its potency. Score!
Ingredients
- 25g butter. (Not cannabutter! Well, I guess you could use cannabutter, but I will take no responsibility for it. This ice-cream would be POTENT with cannabutter!)
- 500ml single cream
- 75g caster sugar
- 10g hash
- 425g bananas
- 3 tablespoons rum
- 5 tablespoons honey
Method
- Firstly grate or grind your hash so it’s nice and fine.
- Put the hash into the cream and heat this gently over a double boiler or bain marie. Cook this way for at least half an hour, but don’t allow the cream to boil or burn.
- In a second saucepan melt the butter with the sugar, constantly stirring.
- Once your hash cream has finished infusing bring it almost to boiling point then take it off the heat and whisk the cream and butter mixtures together.
- Mash the bananas and whisk these into the cream mixture together with the rum and honey.
- Pour the mixture into a shallow plastic container. Cover and freeze for a couple of hours so that the mixture goes to a mushy consistency.
- Turn this mixture out into a chilled bowl and whisk until smooth.
- Return to the container, cover and freeze until firm.
Simple and delicious! This does go quite hard, so it can be a good idea to soften it up before you eat it. Bung it in the fridge for about 30 minutes and you’ll have a lovely, soft delicious and banging ice-cream!