BEGINNER STRAWBERRY ICE CREAM 🍦🍓🌿
A vibrant, creamy masterpiece featuring roasted strawberry reduction and a precise botanical infusion. This recipe delivers a professional-grade texture with a sophisticated flavor profile.
RECIPE INFO:
Category: Gourmet Edible / Frozen Dessert
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 15 minutes (fruit reduction)
Setting Time: 6 hours
Servings: 6 servings
THC per serving: Approximately 15mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Limonene or Geraniol. Limonene accentuates the bright acidity of the strawberries, while Geraniol provides a delicate floral note that complements the natural sweetness of the cream and berries.
DOSAGE INFORMATION:
Each serving contains approximately 15mg THC. Total batch contains 90mg THC. The infused fat must be thoroughly blended into the chilled custard base to ensure even distribution and consistent dosing.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup heavy cream or full-fat coconut cream (you will use 1/4 cup for this recipe)
* 2 cups fresh organic strawberries, hulled and sliced
* 1 1/2 cups whole milk or cashew milk
* 3/4 cup granulated cane sugar
* 1 tbsp fresh lemon juice
* 1 tsp vanilla bean paste
* 1/4 tsp sunflower lecithin
* Pinch of Maldon sea salt
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces to ensure an even bake.
* Spread in a thin layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until the material is a light toasted brown.
* Remove from the oven and allow to cool completely before starting the infusion.
INFUSION INSTRUCTIONS:
* In a double boiler over low heat, combine 1 cup of cream and the decarboxylated flower.
* Maintain a temperature between 160°F and 180°F for 2 hours, stirring occasionally. Do not allow the cream to boil.
* Strain the cream through a fine-mesh sieve and cheesecloth into a glass jar, squeezing gently.
* Measure exactly 1/4 cup of this infused cream for the recipe. Store the remaining cream in the refrigerator.
PREPARATION INSTRUCTIONS:
* Toss the sliced strawberries with 2 tablespoons of the sugar and the lemon juice. Roast in a 350°F oven for 15 minutes until softened and syrupy.
* Puree the roasted strawberries in a blender until completely smooth. Press through a fine-mesh sieve to remove seeds.
* In a large bowl, whisk together the remaining sugar, milk, vanilla bean paste, sunflower lecithin, and sea salt until the sugar is dissolved.
* Gently whisk in the 1/4 cup of infused cream and the strawberry puree until the color is uniform.
* Cover and chill the mixture in the refrigerator for at least 2 hours until very cold.
* Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
* Transfer the churned ice cream to a chilled container and freeze for 4-6 hours to reach a firm, scoopable consistency.
CHEF TIPS:
The secret to the perfect strawberry flavor is the roasting process. It removes excess water that causes iciness and deepens the natural berry flavor, ensuring your infused ice cream remains smooth and professional in texture.
Enjoy the Beginner Strawberry Ice Cream responsibly 🍦🍓🌿