Okay, it's been a while (sorry!) but I am finally back with my recipe for medicated cream! I have looked at dozens of recipes on the internet to get the amounts down, and the following recipe should make for a nicely potent product.
INGREDIENTS:
1/2 Gallon (2 Quarts) Heavy Cream
1/4 lb. Trim OR 1/4 Oz. Budz
Grind Trim/Budz finely...the finer the better, and add to saucepan. Add cream and mix. Bring to a LIGHT simmer (not more than 180F if using a thermometer) and cook for 1 hour. This process is called steeping. You don't want to let it boil or the cream will bubble over and make a huge mess. After an hour remove from heat and allow the mixture to cool completely. Strain through a fine-mesh strainer and refrigerate till ready to use.
To make this into whipped cream, pour into a mixer and whip until you see a lot of foamy bubbles start to form. Slowly add sifted powdered sugar into the cream. I like to use at least a cup, but the best thing to do is add a bit then taste the cream to make sure you get the sweetness you want. Add 1 tsp. Vanilla with the sugar. Whip the cream until it forms stiff peaks. If the color of the cream looks a bit funny (probably a puke green-brownish color), you can add a few drops of green food color at the same time as the vanilla, OR, try adding a Tablespoon or 2 of cocoa powder to make it into chocolate whipped cream....yum!
Store unused whipped cream in a bowl in the refrigerator, covered with plastic wrap. If it starts to get runny before the next use you can always re-whip it for a few minutes.
So, with the medicated pie crust, hot fudge, and whipped cream, you are ready to make a killer ice cream pie! I recommend using regular ice cream; medicated ice cream tends to be a much icier consistency and isn't really necessary for this pie considering all the thc in the other ingredients!
ICE CREAM PIE
1 graham cracker crust
1 Quart of your favorite ice cream
Whipped Cream
Hot Fudge
Peanuts/Walnut/Pecans
Heat your hot fudge until it is a pourable consistency. Pour fudge into the crust and spread it evenly over the bottom and sides. Don't worry if it's not too even, it will taste awesome either way! Refrigerate crust for about an hour until fudge sets up a bit. You can speed up this process by putting it in the freezer, too. When you are ready, empty the ice cream into a large bowl and mix it around until it is softened. Fill the crust with ice cream and freeze until it has set. Once set, cover the top of the pie with more fudge. You may have to freeze it for another hour or so if the ice cream melts too much with the fudge...could get messy!! Once it has firmed up a bit you can finish topping it with whipped cream and nuts...here's where the rest is sort of up to you because you could literally add ANYTHING to the top. I like to put whipped cream in little dollops around the edge to cover up any messy parts of the pie, then sprinkle nuts over the cream. I also add chocolate mint cookies to the top when making a mint-chip pie or chocolate covered oreos to a vanilla or chocolate pie. YUM!
Hope a few of you get a chance to try this recipe. Would love to hear how other people would top them/what kind of ice cream you all would use! More recipes to follow....I'll try to get some more savory types of recipes on here as well. ENJOY!
Example of a mint-ship ice cream pie (non-medicated) I made for my sister. This is a pic of the first one I ever made, so messy, but DAMN good
When the butter hardens the stuff at the bottom will be much greener and much more potent than the stuff at the top. The stuff I buy looks like it is scraped from the bottom parts and is so potent it makes me want to cry tears of joy. LOL...I might be being a bit dramatic but really, it is that strong. Anyways, I hope this helps, Happy Cooking!
. Or, make a **cold water test**; candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Add chopped nuts to the top of the chocolate before it sets. Cool completely and break into pieces. Store in an airtight container.