3 cups whipping cream
1 cup milk
3/4 cup sugar or substitute half or more with splenda
2 vanilla beans — split lengthwise
OR 2 Tbl vanilla extract
4 large egg yolks
1 gram Full Melt Hash or 1/2 gram if you’re a light weight and have no tolerance to mmj.
In a heavy-bottomed 2 quart saucepan, heat cream, milk, sugar, hash and vanilla bean. (If you are using vanilla extract, do not add it until later.)
Stir until sugar/hash is dissolved and the mixture is almost boiling hot but not boiling.
Next:
Whisk egg yolks together in a bowl. Continue whisking and very slowly pour
in approximately 1 cup of the cream mixture very slowly. When smooth like a runny pudding, pour back into the pan.
Whisk constantly over low heat until the mixture thickens slightly and coats
the back of a spoon (about 5 minutes).
Take care that the mixture doesn’t boil, or it will curdle. You can strain the mixture if this happens. It’s not the end of the world.
Draw your finger across the back of the coated spoon. If the line you make remains, the custard is done. Remove vanilla beans; or if you’re using vanilla extract, add it now.
Freeze according to manufacturer directions or place in a metal pan and stir every 20 minutes till frozen in freezer.
Makes 8 servings. Each serving will have a little over a 10th of a gram of full melt hash oil. Or half that if you used half the hash.
You can add butter nut caramel hash swirls or rice krispy hash treats to this for an extra punch.
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