What, you don’t have an ice cream machine? Well, it’s high time (see what I did there??) you do something about that.
I make ice cream quite often because I love ice cream but making ice cream that is infused with TCH makes me love it even more. This coffee flavoured ice cream, served with a shot of piping hot espresso is one of those things that makes life worth living.
When serving THC infused food to your friends as part of a dinner, always try to make sure there are elements of salty, sweet and some crunch to satisfy your friend’s heightened senses. The salty/crispy cornflakes are that perfect addition
Cafe Su Da Ice Affogato
makes approx 1 litre or 8 servings of 1/2 cup each
Cafe Su Da Ice Cream
1 1/4 cups sweetened condensed milk
1 1/2 cups strong brewed coffee (I use a dark french roast)
1/2 cup 18% cream
large pinch of finely ground dark coffee
1 cup tiny dark chocolate chips
1 shot of hot, strong coffee, preferably an espresso
MIx the condensed milk, infused dulce de leche, coffee, cream and ground coffee together and chill in the fridge for a couple of hours until it’s really cold.
Process in your ice cream maker according to the directions. Just a head’s up, it takes closer to 30 minutes as opposed to the normal 18 to 20 minutes that other recipes have taken to churn, so keep that in mind. During the last minute or two of churning, add in the chocolate chips. It was much softer, coming out of the machine, than I am used to but after a good rest in the freezer, it is perfect.
Put the ice cream in a freezer container and give it a good stir to make sure the chocolate chips are all incorporated. When you serve it, portion out 1/2 cup of ice cream, pour the hot coffee over it and sprinkle the condensed cornflakes over the top.
Using my infusion directions of 1 gram cannabis @ approx 21% TCH to 1 300ml can sweetened condensed milk, each 1/2 cup serving will be approximately 5mg
*Caramelized Corn Flakes
1 cup cornflakes
3 tbls skim milk powder
1 tbls granulated sugar
1/2 tsp kosher salt
3 1/2 tbls melted butter
Heat the oven to 275F
Put the cornflakes in a bowl and crush them a bit. In another bowl, mix together the milk powder, sugar and salt and add that to the bowl of cornflakes, tossing to coat completely. Pour the melted butter over the cornflakes and mix well. Spread evenly on a baking sheet lined with parchment or a silpat and bake for about 20 to 25 minutes until its a deep, golden brown. Remove it from the oven and let it cool completely before breaking it up and sprinkling it over top of the ice cream. It will keep for up to a week in an airtight container but since you will want to put them on everything, they won’t last that long.