Peach Lavender Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup organic cane sugar
- 1½ teaspoons edible dried lavender
- 4 ripe peaches halved, pitted
- 1 tablespoon butter
- 50 mg cannabis flower, coarsely ground, decarbed
Gently cook cream, milk, sugar and lavender in medium pan, stirring until sugar dissolves. Off heat, steep 30 minutes; strain. Refrigerate until well chilled.
Saute peaches in butter, cut-side down, until golden brown. Cool and cut in pieces.
Process base in ice cream maker according to manufacturer’s instructions. When it has begun to thicken, slowly add peaches and decarbed flower as it churns; process until frozen. Transfer to container; freeze 4 to 6 hours. Makes 5½ cups. Amount of THC depends on the strain.
Recipes courtesy of David Yusefzadeh