Sage Ice-Cream (No Machine Necessary!)

Yield: 3 Cups
Prep Time: 1 day (overnight)
Cook Time: 1 hour
Dose: 10 mg. per ½ cup, 60 mg. total
Recommended: Tincture OR Syringe

Ingredients

• Whole milk – 2 cups
• Heavy cream – 1 cup
• Fresh sage – leaves and stems – 1-2 sprig(s) or ~4 oz. (by weight)
• Sugar, granulated – ¾ cup or 6 fl. Oz.
• Egg yolks, fresh – 4 each
• Vanilla extract – 2 tsp
• Salt – ½ tsp

EQUIPMENT NEEDED

1. Medium and small saucepans
2. Wooden spoon and Rubber Spatula
3. Food processor or blender
4. Hand OR Stand mixer
5. Metal bowls (2-3)
6. Clean freezer-safe container (storage)

INSTRUCTIONS

1. Pour the milk into your saucepan over medium-low heat until it comes to a gentle simmer.
2. While waiting for your milk to simmer, whisk the egg yolks and sugar together in a clean bowl until smooth.
3. Using a large spoon or ladle, slowly add some hot milk to the egg yolks while quickly whisking (this is called tempering). When the temperature of the egg yolks is about that of the milk mixture, and it has come to a smooth consistency, pour the mix back into the saucepan with the other milk. Whisk gently to mix.
4. You need the mix to reach at least 140°F to pasteurize the eggs, so cook over low heat for about 8-10 minutes. Stir frequently and do not allow the mix to boil. It will start to thicken until it can coat the back of the spoon.
   1. If it begins to curdle, remove the mix from the stove immediately. Pour the mix through a fine strainer and into a blender or food processor.
   2. Blend your custard for around 20 seconds, and it will be good as new.
5. Once the custard thickens, strain it through a fine strainer and into a clean bowl to cool down to room temperature. Stir about every 5 minutes, adding in the salt and vanilla.
6. Once the custard mixture has cooled some, cover and refrigerate until it is very cold; this will take a few hours, or if possible, leave it overnight.
7. While the custard refrigerates, combine your sage leaves and heavy cream into a small saucepan and cook the mixture on medium for 25-30 min. Once cooked, strain the heavy cream into a clean bowl to remove the leaves, add your cannabis oil, then cover and refrigerate it until it cools down completely.
   1. If using a syringe, add 0.06 mL OR roughly one (1) large, rice grain-sized dot of concentrate (~60 mg. total). Stir it into the warm heavy cream until it dissolves completely.
   2. If using drops, add 1.5 ml of the tincture (1 full dropper = 60 mg. total) directly into the heavy cream and mix well.
8. Once both mixtures are cold, use a stand or hand mixer to whip the heavy cream on high speed until stiff peaks form.
9. Gently use a rubber spatula to fold the cold custard into the whipped cream; do it in 2-3 batches so that you avoid beating and deflating the whipped cream.
10. Once the mixture is smooth, pour the ice cream into a freezer-safe container and place it in the freezer. After 30-60 minutes, whip it up in a clean bowl to break the ice crystals. Do this roughly 2-3 times until it thickens up.
11. Once thickened, leave in the freezer for another 4 hours or until frozen before scooping and serving.
12. You’re done! Enjoy this with your favorite pumpkin pie, sweet potato fries, or on its own after a delicious meal for maximum effects.