Recipe: BananaCana Ice Cream

Over my five summertime stays in Italy, I’ve learnt that the best gelato shoppes will only have a beige-coloured banana flavour – which makes sense since only the skin of a banana is bright! I’ve been reliving those warm evenings on the piazza by making this simple variation of one-ingredient banana ice cream (it has more ingredients!) with friends on the back porch. It takes some ahead planning (4 hours at least), but is well worth it.

Ingredients:

• 4 ripe, frozen bananas
• ¼ cup 15% cream
• 2 tbsp THC-infused butter (see below)
• 2 tbsp honey
• roasted pecans (optional)

Directions:

1. A few hours beforehand, warm the cream over low heat. Add the cannabutter, whisk, and let cool. Return to fridge to chill.
2. Remove bananas from freezer and run under warm water for about a minute. Peel away the skin and slice the fruit into ½ inch slices.
3. Food process the bananas. Just keep going until they have the consistency of ice cream. This will take at least 90 seconds. Scrap the sides of the bowl with a spatula midway through.
4. Add honey and canabutter (and pecans). Pulse two or three times.
5. Press the now somewhat defrosted ice cream into a pan or serving dish. Cover with plastic wrap and return to freezer for at least an hour.
6. Serve with an ice cream scoop and eat immediately.

Extra portions will last in the freezer, but crystals will accumulate until it will be more of a banana popsicle than an ice cream.

Yield: 4 generous servings of a moderate potency

Preparing THC-Oils

THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e., no deep-fry.

There are two main methods that i recommend for preparing THC oil: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.

Slow-Cooker Method

Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. Turn on slow cooker at low setting and let sit for 24hrs, stirring occasionally. Strain through a cheesecloth or fine strainer into a mason jar. Store in the fridge.

Double-Boiler Method

Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.

Yield: About 1/3 cup oil for every 1/2 cup originally added