18 Jan Firelit Coffee Liqueur Ice Cream
As a kid, we grew up eating extremely healthy. There was rarely chips in the pantry unless they were blue corn chips. Our fridge never saw a pitcher of Kool-Aid or a single can of Coca Cola. On the rare occasion we did enjoy one of my mother signature carrot cakes, or sweet potato pie, it was definitely for a birthday celebration or a major holiday. An avid work out enthusiast, my mother rarely cooked fried foods and never served anything fatty.
Needless to say, most nights dessert, didn’t even make the list of ideas. But for some reason, my mom always had a soft spot for ice cream. There was usually a tub of Breyers Vanilla in the freezer, and after some extremely hard days, we would jump in the Toyota Corolla and head to Coldstone Creamery. While my mom would usually get vanilla bean with peanut butter and almonds, sweet cream with caramel and salt would go to my sister, and I would be the weird 9 year old kid passing by the chocolate, by the cookie dough, for my favorite ice cream; coffee.
So when our Cuisinart Ice Cream maker arrived, I already had an infused recipe in mind. Next Level has been making a special version of our infused butter toffee popcorn using Firelit Coffee Liqueur, and I knew it would make the perfect home made ice cream flavor. This low sugar, high caffeine beverage is “cold brewed for 18 hours immediately following the roasting process and then blended with a brandy/coffee infusion.” When this is mixed with creamy and sweet ice cream, the result is phenomenal. One taste of this dessert and Ice cream, you scream, we all will be screaming for Firelite Infused Ice Cream.
Dosing:
This recipe is a total of 100 mg THC. It makes roughly 10, 1/2 cup servings at 10 mg each.
Chef's Note:
This ice cream recipe is extremely versatile and can be converted to almost any flavor by simply omitting the Firelit and adding your own favorite flavors; avocado, coconut, rosemary.
One of the best parts about ice cream is that it can be the star of the show, with a supporting cast of chopped nuts or cereal, or it can play back up to the main character of cake and brownie.
Adding egg yolks makes ice cream softer and creamier, prolongs the shelf life, and add a custard like flavor.
When cooking the egg, remember this mixture must not boil or the yolks will overcook.
For a vegan version, substitute the heavy cream for heavy coconut cream and the milk for coconut milk.
Cannabis Chef's Note:
To increase the potency, pair with an infused chocolate sauce, caramel sauce, or infused whipped cream.
INGREDIENTS:
- 2 cups whole milk
- 2 cups heavy cream
- ⅔ cup Next Level Infused Brown Sugar
- ⅓ cup granulated sugar
- 1 pinch sea or kosher salt
- 5 large egg yolks
- 3 tablespoons Firelite Coffee Liqueur
- 1 teaspoon pure vanilla extract
DIRECTIONS:
Set the stove to medium-high heat.
Place a medium saucepan on the stove and whisk together the 2 cups milk and 2 cups of heavy cream.
Mix the ⅔ cups Next Level Infused Sugar and ⅓ cup granulated sugars together making 1 cup of sugar.
Add half cup of the sugars, a pinch of salt, and gradually bring the mixture to a boil.
In a medium bowl, while the milk/cream mixture is heating, combine 5 egg yolks and the remaining ½ cup of sugar.
Using a whisk, or a hand mixer on low speed, beat the mixture until it is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk ⅓ of the hot mixture into the yolk/sugar mixture.
Add another ⅓ of the mixture, then return the combined mixture to the saucepan.
Using a wooden spoon, stir the mixture constantly over the low heat until it thickens enough to coat the back of the spoon.
This process should only take a few minutes.
Stir in the 3 tablespoon Firelit Coffee Liqueur and the 1 teaspoon vanilla extract.
Remove the pan from the stove and bring to room temperature. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture again before pouring into the ice cream maker.
Follow the manufacturer instructions for your ice cream maker. (Our Cuisinart Ice-100 runs for 50 minutes).
Enjoy immediately or store in an airtight container in the freezer!
Sorry, the comment form is closed at this time.