Ingredients

• 1½ quart ice cream freezer container
• large saucepan
• fine strainer
• large bowl
• 2 cups CannaMilk
• 1 cup half-and-half
• ½ cup sugar
• 1 tablespoon corn starch
• pinch of salt
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• 2 drops green food coloring (optional)
• 1 cup dark chocolate, broken into pieces

 

Directions

1. Combine CannaMilk, half-and-half, ½ cup sugar, cornstarch and salt in a large saucepan and whisk together thoroughly. Cook over medium heat while stirring constantly until mixture starts to thicken, about 10 minutes. Remove from heat.
2. Whisk egg yolks in a separate bowl while gradually adding 1 cup of the hot canna-cream from the saucepan. Return hot canna-cream and yolk mixture to the saucepan while whisking constantly.
3. Heat everything for an additional 2 minutes; stir constantly.
4. Pour the canna-cream mixture through a fine strainer and into a large bowl. Discard any solids.
5. Chill cream uncovered in refrigerator for 1 hour; stir occasionally. Place plastic wrap on top of cream mixture after 1 hour. Let chill for another 12 to 24 hours.
6. Pour cold cream mixture into 1½ quart ice cream freezer container. Stir in vanilla extract, peppermint extract and food coloring. Place container in freezer.
7. Remove container from freezer after 3 hours (before it freezes completely); stir in dark chocolate pieces. Return container to freezer for another 6 hours, or until ice cream is firm.
8. Let stand at room temperature for 5 minutes before scooping and serving.