Photography by Eva Kolenko
Infused Mugolio Ice Cream
We infused our ice cream with the cambium from a pine tree so it would taste different than just cannabis. You can try pine extracts, birch syrup or whatever flavors you prefer by infusing the ingredient in the milk.
- 1 gram decarbed flower, ground
- 4½ cups heavy cream
- 2 cups whole milk
- 1½ cups sugar
- 24 egg yolks
- Mugolio if desired
- Black walnut streusel if desired
In a large saucepan, simmer flower with dairy for 90 minutes to make cannamilk. Strain through a fine mesh sieve. Return dairy to the heat, whisk in sugar and simmer. In a large bowl, whisk yolks and add hot mixture, 1 cup at a time, whisking vigorously. Cool; refrigerate overnight. Process in an ice cream maker according to the manufacturer’s directions. Freeze before serving, Garnish with mugolio, an Italian syrup made from pine cones, and a black walnut streusel. Makes 6 servings, each about 25 mg based on a 15 percent THC strain.
Recipe by Chef Brandon Baltzley