| 26 February 2010
Recipe:
4 oz. your choice of chocolate
2 C. half and half
1 1/4 C. sugar
2 TBS. flour
1/4 tps. salt
3 eggs
1 1/2 C heavy cream
1 1/2 tsp. mint
enough hash oil for 6 servings extract
your choice of anything to add to ice cream
Combine all dry ingredients in a bowl and set aside. In a double boiler or pans you configure to work as such, combine chocolate and half and half over low-medium heat. Add hash oil at this point, if you wish. Cook and beat until blended well and smooth. Once smooth, add half of the chocolate/half and half mixture to the dry ingredients. Beat well, and add back to the rest of the mixture. Continue to heat on a slightly lower tempurature.
After 5 minutes, the mixture should be ready to remove from the heat. Add the heavy cream and mint extract after removing from heat. Let sit at room temp until cooled. Once cooled, chill for 30 minutes to one hour. After chilling, place in your ice cream machine and follow directions according to your machine. Place in freezer in an air-tight container to store.
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