How to Make Ice Cream Sundae with that Good Good | Baked | Cut

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Directions

ICE CREAM SUNDAE W/ CARAMEL SAUCE, GANACHE, AND WHIPPED CREAM

Infused Vanilla Ice Cream Recipe

1 cup infused whole milk
1 cup infused whipping cream
1/2 cup sugar, divided
1/4 vanilla bean, split lengthwise
4 large egg yolks

Combine milk, cream, and 1/4 cup sugar stainless steel sauce pan. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)

Once chilled - spin into ice cream using an ice cream maker.

Ganache topping

1 lb high quality chocolate
¾ cup infused heavy cream
2 Tbsp Cannabis butter
2 Tbsp Grand Marnier

Chop the chocolate and place into mixing bowl. Scald the butter and cream in a small saucepan and pour over chocolate. With a wire whisk, slowly stir the cream and chocolate together until it is completely melted. Whisk in the Grand Marnier. Set aside until cool.


Salted Caramel topping

1 ¼ cup infused heavy cream
5 Tbsp cannabutter
1 tsp sea salt
1½ cups sugar
¼ cup corn syrup
¼ cup water

Combine the sugar, corn syrup and water in a medium saucepan. Make sure to keep the sides of the saucepan clean by brushing with clean water. This prevents sugar granules from building up on the sides which can cause caramel to be grainy.

Combine the heavy cream, cannabutter and sea salt in a medium saucepan and heat just until butter is melted. Set aside.

Allow the sugar mixture to boil until it becomes light amber and then slowly add the cream and butter mixture. Add in small increments to ensure the scalding mixture does not bubble over and or splatter out of the pan.

Carefully stir the cream mixture into the hot sugar syrup. Be careful, as it will bubble up. Continue cooking the mixture, stirring occasionally, until it reaches 248ºF on a candy thermometer, about 12 minutes.


Whipped cream


Using infused cream, whip in a stand mixer on high speed until light and fluffy.

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How to Make Ice Cream Sundae with that Good Good | Baked | Cut
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