tfs

• Citrus
• , Ice Cream
• , Recipe
• , theFreshScent

tFS Original Recipe: Citrus-Hash Ice Cream

Ah, summer’s on its way — the time of the year, when you don’t have to make up excuses to eat enormous amounts of ice cream.

We here at theFreshScent want you to eat your ice cream and get medicated simultaneously. Get ready to enjoy the wonderful fresh flavors of lemon and orange, combined with the earthy taste of medical marijuana. Don’t be afraid to try it at home, even if it may seem complicated at first glance: it’s not. The result is something that speaks for itself.

Let’s get to it.

Breakdown:

• Time: Prep: 30 min – Freezing: 6 hrs
• Serves: 8
• Difficulty: Medium
• Price: Cheap

Ingredients:

• Sugar: 250 g
• Egg Yolks: 6
• Cointreau: 100 ml
• Lemons: 4
• Oranges: 4
• Cream: 600 ml (Regular. Not low-fat.)
• Hashish: 10-15 g
• Butter: 1 tsp

Instructions:

1. Crumble your hash into a cup with one teaspoon of melted butter, and mix it until there are no big lumps left. Add more melted butter if needed. (Note: Do not use margarine.)
2. In a pot bring the cointreau and crumbled hash to a very low simmer.
3. Add zest of the lemons and oranges. The white, inner part of the peel is bitter and will spoil everything. Add the juice of all oranges and lemons.
4. Let it cook for at least 30 min or as long as it takes to finish all the other steps. DO NOT ALLOW MIXTURE TO BOIL!
5. Whip the cream and set it aside in the fridge.
6. In a pot heat 2-3 inches of water. Put a bowl hovering over the pot with the eggs yolks and the sugar in the bowl. The bowl may not touch the water. All you need is the temperature of the steam.
7. You will have to whisk for about 5-10 minutes. You will see the best results if you do it manually. Even if it is a lot harder, don’t use an electronic whisk. Your goal is, to get as much air into the egg/sugar mix as possible. The steaming water ensures you are applying enough heat to melt the sugar, but not so much that you’ll cook the egg. You are done when you don’t feel any more sugar crystals crunching between your teeth when tasting the mixture and everything is creamy and fluffy. Don’t stop whisking, not for one moment. Switch arms if you have to.
8. Now hurry up. Get a pot the same size, or even the same one and fill it with very cold water and ice cubes. Put the bowl with the mixture you just whisked into the iced water and cool down the egg-sugar creme as fast as possible. Just whisk it a little bit, not as hard as before.
9. In the iced water, and in a fresh bowl, cool down the Cointreau mix.
10. You should now have:
    • One bowl with whipped cream.
    • One bowl with cold cointreau / sugar / fruit / hash.
    • One bowl with cold, creamy egg yolk and sugar mix.
11. Carefully and in small amounts, incorporate the cointreau mix in the egg yolk / sugar mix. Don’t whisk it too hard, just mix it together gently.
12. Even more carefully mix the whipped cream in there, too. Again, be very gentle. If you whisk too hard, everything will reduce down to a liquid, and will be unusable for ice cream.
13. Fill the mixture now into cups of your choice. The mix should produce eight units, so chose the size of the cups accordingly.
14. Cover the cups with saran wrap and leave them in the freezer for 6 hours or more. They’ll keep fine in there for at least three months.

You can serve these little ice cream bombs anyway you want. It’s advisable to take the ice cream out of the freezer 20 minutes before consumption, in order to get a softer texture.

Enjoy another tFS original, don’t forget to leave some feedback and suggestions.

Bon Appetit!