Infused Kitchen: Cannabis infused basil ice cream with grilled peaches
Today, we’re embracing the spirit of summer with a refreshing twist on two beloved classics: basil and peaches. Our Cannabis-Infused Basil Ice Cream with Grilled Peaches recipe marries the aromatic zest of fresh basil with the caramelized sweetness of grilled peaches, all enhanced by the subtle euphoria of cannabis-infused honey. Whether you’re a seasoned cannabis culinary enthusiast or a newcomer eager to explore, this dessert is designed to impress and indulge. Join us in the kitchen and let’s create something unforgettable!
Cannabis-Infused Basil Ice Cream with Grilled Peaches
This recipe for Cannabis-Infused Basil Ice Cream with Grilled Peaches merges the aromatic zest of basil with the sweet smokiness of grilled peaches, offering a sophisticated, creamy dessert perfect for summer evenings.
Ingredients:
- Heavy Cream: 2 cups
- Whole Milk: 1 cup
- Fresh Basil Leaves: 1 cup, packed
- Cannabis-Infused Honey: 1/2 cup (adjust based on desired potency)
- Egg Yolks: 5
- Granulated Sugar: 1/4 cup
- Peaches: 4, halved and pitted
- Olive Oil: For brushing
- Fresh Basil: Additional for garnish
Directions:
Infuse the Milk:
In a saucepan, gently heat the cream, milk, and basil leaves until the mixture is hot but not boiling. Remove from heat and let the basil steep for about 20 minutes. Strain out the basil leaves and return the basil infused cream and milk to the pan.
Make the Custard:
In a separate bowl, whisk together the egg yolks and sugar until light and fluffy. Gradually add the heated basil-infused cream to the eggs, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat.
Add Cannabis-Infused Honey:
Stir in the cannabis-infused honey into the warm custard until well combined. Chill the mixture in the refrigerator until completely cool, about 4 hours. (We used Native Ozarks Infused Honey by Sweet Stone)
Grill the Peaches:
Preheat a grill or grill pan over medium heat. Brush the peach halves with olive oil and place cut side down on the grill.
Grill until the peaches are tender and have nice grill marks, about 4-5 minutes per side.
Churn the Ice Cream:
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of soft serve.
Freeze:
Transfer the ice cream to an airtight container and freeze until firm, about 2-3 hours.
Serve:
Serve the ice cream with a grilled peach half on each plate, garnish with fresh basil leaves.
This delightful dessert combines the creamy texture of basil ice cream with the charred sweetness of grilled peaches, enhanced by the subtle effects of cannabis. Always consider the potency of your infused honey and adjust according to your preference to ensure a pleasant experience. Enjoy your indulgent, infused creation!