The most sublime ice cream for canna-daydreaming

Perfect for the lazy, hazy, crazy days of summertime when you have nowhere to be and nothing to do. Kick back and relax—it’s legal! Try using Cookie Dough (euphoric), Girl Scout Cookies GSC (happy) or Chocolope (uplifting) for the sweetest flavour and effect.

Ice Cream

Ingredients

3 Tbsp canna butter

2 cups half & half

2/3 cups brown sugar

4 egg yolks, preferably free-range from happy hens

pinch salt

1 ½ tsp pure vanilla extract

1 ½ cups whole milk

1/3 cup semi-sweet mini chocolate chips

Preparation

The first step is to prepare the ice cream. You will need a 2-quart ice cream maker. There will be plenty of time to whip up the cookie dough while the ice cream is churning. 

Melt the butter in a saucepan, over medium heat. Add the half & half and bring to a simmer. In a medium bowl, whisk brown sugar, egg yolks, and salt until light and fluffy. Slowly pour a cup of the warm butter-half & half mixture into the egg mixture, whisking as you go to temper the egg mixture. Return the mixture to the saucepan. Heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in the vanilla. Allow the mixture to cool slightly then transfer to a bowl, cover and refrigerate until cold. 

Once the mixture is chilled, whisk in the whole milk. Pour into an ice cream maker and freeze according to the manufacturer's directions.

While the ice cream is churning, prepare the cookie dough.

Chocolate Chip Cookie Dough 

Ingredients

1/4 cup canna butter

1/4 cup brown sugar

2 Tbps white sugar

1 Tbsp milk

½ tsp pure vanilla extract

1/3 cups flour

pinch salt

1/3 cup semi-sweet mini chocolate chips

Preparation

Beat butter and sugars several minutes until light in colour. Beat in milk and vanilla. Add flour and salt and mix until combined. Stir in chocolate chips. Place cookie dough in freezer for 10 minutes to firm up a little. 

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Once the ice cream is almost fully churned, add chocolate chips and small pieces of the cookie dough. Transfer to an airtight container and freeze.

Yields about 6 cups

Ice cream will keep in the freezer for 2 weeks or more.