Honey Pot Edibles: A New Ice Cream Flavour is Born, Caramel Coconut Haze.

Introducing a new flavour of ice cream infused with cannabis for Honey Pot Edibles..."Caramel Coconut Haze".

Last week, I decided to start working on developing a new company which I named Honey Pot Edibles. This company will eventually sell edibles infused with cannabis and will be able to support many delectables when it's fully built out.  It's a daunting task to even know where to begin but I thought that infused ice cream was a good place to start.

So far, I have developed 3 flavours, to date.

Lemon Ginger, Dutch Chocolate and now Carmel Coconut Haze. All complete with recipes and the sharing of the goods on the "how to", in an open-source kind of way. 

As I worked on this task in my kitchen, it occurred to me that really, I should be pairing ice cream flavours with the actual terpene profiles of the cannabis strains so that each flavour combination, complements the other.

The bee honey that I am currently using to sweeten and medicate the ice cream with was infused with the cannabis strain: Super Lemon Haze. (It's one of my favourites and it does offer a decidedly lemon twist when it's used in the creation of another food.)

The million dollar question then became: "what could I pair with it to make a frozen treat that people will really enjoy?" Then, even more importantly, "like" so much that they would be compelled to choose it again, when faced with the choice in front of them in an ice cream freezer.

Beyond, just straight lemon, I decided to make a vanilla ice cream base, then I made cashew cookie dough and finally a thick caramel made with pure creamed coconut. 

It works and to say that it is delicious is an understatement. This is how Caramel Coconut Haze was born.

I started with a full litre of water buffalo milk. I'm using water buffalo milk because I can go right to the farm and buy it directly and because it contains 8% fat. Not to mention, that the buffalo have huge personality and I think that is a nice match for the wacky nature of the finished product. Bees, cannabis and buffalo, yeah, it's wacky...

 

Here's the ingredients list to make the ice cream:

• 1 litre of water buffalo milk;
• 1 cup of 35% whipping cream;
• 6 egg yolks;
• 1 cup of pure creamed coconut;
• * 1 cup of cashew cookie dough, chopped into small chunks;
• 1 vanilla bean;
• the peel of 2 lemons grated;
• 1/3 cup of maple syrup;
• 1/4 cup of infused super lemon haze bee honey;
• and 3 tbsp of vanilla infused agave nectar.

* to make the cashew cookie dough, the following ingredients are needed:

• 1/4 cup of cashews which have been soaked for 4 hours in room temperature water;
• 1/8th cup of fresh lemon juice;
• 1/4 cup of pure creamed coconut;
• and 3 tbsp of vanilla infused agave nectar.

* to make the infused bee honey, you can follow my recipe here:

 https://steemit.com/marijuana/@rebeccaryan/how-to-make-cannabis-infused-bee-honey 

The tools needed are:

• a large pot that can hold 3 litres of liquid;
• a magical butter machine;
• a small pot;
• a fine mesh strainer;
• a high speed blender;
• a stand mixer with ice cream attachment or an ice cream maker appliance;
• and a freezer safe container that can hold 3 litres of liquid.

Directions to make the ice cream:

• Grate the lemon peel.
• Add it to the cannister of the magical butter machine, along with the water buffalo milk and vanilla bean.
• Infuse for 1 hour at 120 degrees F. 

• Separate the egg yolks from the whites and add to the mixing bowl of a stand mixer.
• Gently warm the infused honey in a small pot on the stove to thin its consistency. (Be careful not to get the honey too hot, the goal of heating it, is just to help it to pour and blend a little easier.)
• Add the honey, along with 1 cup of 35% whipping cream to the mixing bowl with the egg yolks and blend well.
• Transfer this mixture to a high speed blender and blend smoothly so that there are no clumps.
• Strain this mixture to make sure its smooth using a fine mesh strainer.

(Once the honey is heated a little bit, it will be easier to measure a more exact amount and it will also blend or mix into the ice cream batter, more evenly.)

• Using a fine mesh strainer, filtre the vanilla infused milk from the magical butter machine's canister.
• Add this to a large pot and keep it warm over low heat on the stove top.
• Slowly combine the egg yolk, honey and heavy cream batter, 1/2 a cup at a time, so that the yolks and cream don't curdle or scramble.

• Gently heat this combined mixture to make sure that the egg yolks are cooked.
• Place this mixture into a container with a lid that will hold 3 litres.
• Refrigerate for 8 hours. The mixture must be cold, but not frozen. It should be between 2-5 degrees Celsius.

• While this batter is cooling, make the cashew cookie dough by blending the cashews, lemon juice, pure creamed coconut and agave nectar in a high speed blender. This will have the appearance of a thick sauce. Store this in the refrigerator for 8 hours too. Once it has cooled, it will harden and you'll be able to chop it into small pieces.

• Before you churn the chilled ice cream batter, make the caramel coconut sauce by adding the pure creamed coconut along with the maple syrup to a small sauce pot and heat on a low flame while stirring constantly so that it doesn't burn. (Be mindful because the creamed coconut can scorch easily and you don't want "burnt" to be a predominant flavour swirled through the ice cream.)

• Pour the chilled ice cream batter into the ice cream maker or ice cream appliance and begin the churning process. (I am using a KichenAid ice cream attachment designed for a KitchenAid stand mixer.) 
• Approximately 15 minutes in, or half-way through the churning cycle, add in the cashew cookie chunks and 3/4 of the caramel sauce. (Reserve 1/4 of it, to top the finished ice cream with.)
• After 30 minutes, when the ice cream has solidified into a soft-serve consistency, transfer it to a freezer-safe container.
• Freeze this, in a freezer, for 24 hours. This will produce a beautifully hard ice cream that will require an ice cream scoop to serve.

Enjoy the ride on this caramel coconut haze!

I'd absolutely love to know what your favourite cannabis strains are and what flavour of ice cream you'd love to try infused. Please shoot me a comment and let me know.

I welcome all comments and I invite you to join me at my table...there's always room for one more. ;)

~ Rebecca Ryan