My love affair with this recipe began on a lazy, sun-drenched afternoon that called for something bold yet comforting. The thought of infusing the classic Canna coffee ice cream with the earthy, complex nuances of cannabis intrigued me. This would not just be an ice cream; this was about making an experience, a moment of indulgence that was as pleasurable as it was innovative.
2 tablespoons of your preferred ground coffee or instant coffee, robustly flavored
1 teaspoon vanilla extract
5 large egg yolks
A pinch of salt
3-5 tablespoons cannabis-infused oil, or to taste (the strength and amount will depend on personal preference and local laws)
Instructions:
Infuse the Cream: In a saucepan, combine the heavy cream, coffee grounds, and cannabis oil. Warm the mixture over medium heat just until it starts to simmer. Be careful not to let it boil. Remove from heat and let it steep for about 20 minutes to infuse the flavors.
Prepare the Egg Mixture: In a separate bowl, whisk the egg yolks, sugar, and a pinch of salt together until the mixture is pale and slightly thickened.
Temper the Eggs: Slowly pour the warm coffee-infused cream into the egg mixture, whisking constantly to ensure the eggs do not curdle. This process is known as tempering.
Cook the Custard: Pour the mixture back into the saucepan and stir constantly over medium heat. The mixture should thicken enough to coat the back of a spoon. This can take anywhere from 5 to 10 minutes. Do not allow the mixture to boil, or the eggs will scramble.
Strain: Once thickened, pour the custard through a fine-mesh strainer into a clean bowl to remove any coffee grounds and bits of egg that may have cooked. Stir in the vanilla extract.
Chill the Mixture: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent skin from forming. Chill in the refrigerator for at least 4 hours, though overnight is preferred for the best flavor development.
Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Freeze: Transfer the churned ice cream to an airtight container and freeze until it reaches your desired consistency, usually about 2-4 hours.
Tips:
Always start with good-quality coffee for the best flavor.
The potency of your cannabis oil is paramount. Know the strength and consider starting with a lower dose until you understand its effects.
If you prefer a non-psychoactive version, you can use CBD oil instead of a THC-infused oil.
To enhance the taste, consider adding chocolate chips or a swirl of caramel in the final minutes of churning.
For a smooth texture, ensure your custard is completely chilled before churning.
Be patient during the churning and freezing process. Rushing can result in a less creamy texture.
What to serve with
Serving Canna Coffee Ice Cream is an exercise in balance and creativity, especially considering its unique base flavors and the special kick that cannabis provides.
Complementary Pairings
Homemade Sauces:
Chocolate Sauce: The richness of chocolate contrasts beautifully with the aromatic bitterness of coffee in your ice cream.
Caramel Sauce: Drizzle homemade caramel sauce over the ice cream for a softer, sweeter contrast.
Berry Coulis: A tangy raspberry or strawberry coulis can add a refreshing, fruity note that cuts through the creaminess.
Baked Goods:
Brownies: Serve a warm, fudgy brownie alongside a scoop of your Canna Coffee Ice Cream for a decadent treat.
Tiramisu Layers: Consider crafting a deconstructed tiramisu where you replace traditional coffee-soaked ladyfingers with small servings of this ice cream.
Shortbread Cookies: Offer simple, buttery shortbread cookies on the side. The crisp texture complements the creamy cold of the ice cream.
Nuts and Toppings:
Toasted Almonds or Walnuts: Sprinkle over for a delightful crunch.
Whipped Cream: A dollop can make it even more luxurious.
Coffee Beans: Chocolate-covered coffee beans can add a crunchy, caffeine-infused bite.
Beverage Pairings
Coffee: Naturally, a freshly brewed cup of coffee or espresso complements the coffee tones in the ice cream and can be served either hot or iced, depending on preference or weather.
Dessert Wines: A lovely Port, Tawny or Sherry can complement the deep flavors, especially if the ice cream is served with chocolate or caramel.
Craft Stouts or Porters: Beers that carry notes of coffee or chocolate can pair delightfully with your ice cream.
Final Thoughts
Creating Canna Coffee Ice Cream is as much about the process as the result. Take your time to enjoy each step, and you’ll surely end up with a satisfying dessert and a topic of conversation for your next dinner party.Â
2 tablespoons of your preferred ground coffee or instant coffee, robustly flavored
1 teaspoon vanilla extract
5 large egg yolks
A pinch of salt
3-5 tablespoons cannabis-infused oil
Instructions
Infuse the Cream: In a saucepan, combine the heavy cream, coffee grounds, and cannabis oil. Warm the mixture over medium heat just until it starts to simmer. Be careful not to let it boil. Remove from heat and let it steep for about 20 minutes to infuse the flavors.
Prepare the Egg Mixture: In a separate bowl, whisk the egg yolks, sugar, and a pinch of salt together until the mixture is pale and slightly thickened.
Temper the Eggs: Slowly pour the warm coffee-infused cream into the egg mixture, whisking constantly to ensure the eggs do not curdle. This process is known as tempering.
Cook the Custard: Pour the mixture back into the saucepan and stir constantly over medium heat. The mixture should thicken enough to coat the back of a spoon. This can take anywhere from 5 to 10 minutes. Do not allow the mixture to boil, or the eggs will scramble.
Strain: Once thickened, pour the custard through a fine-mesh strainer into a clean bowl to remove any coffee grounds and bits of egg that may have cooked. Stir in the vanilla extract.
Chill the Mixture: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent skin from forming. Chill in the refrigerator for at least 4 hours, though overnight is preferred for the best flavor development.
Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Freeze: Transfer the churned ice cream to an airtight container and freeze until it reaches your desired consistency, usually about 2-4 hours.
Discover more from DessertsCapital
Subscribe to get the latest posts sent to your email.
Driven by a desire to not only delight the palate but also to educate and inspire others, I began documenting dessert recipes. My writing style is infused with warmth, humor, and a genuine love for food.
