Butter Queen Vanilla Medicated Ice Cream

• 8 egg yolks
• 300 gram sugar (about 350 ml sugar)
• 1 vanilla pod or 1-1,5 teaspoons of genuine, good quality vanilla powder
• 1000 ml (about 4⅕ cups) milk
• 150 gram medicated / decarboxylated butter (3/4 cup)

1. Start by mixing the egg yolks, the sugar, the vanilla and the milk.
2. Heat to boil and whisk constantly until the base reaches the the so-called nappe stage. (creamy but not thick)
3. Take off from the heat, and whisk until the base is warm but no longer hot (say, when it reaches around 50º C/122º F). I used a cool water bath.
4. Add the cool butter, piece by piece in small chunks about 1/2 inch cubes, and whisk until it has all dispersed and the base has cooled down some more.
5. Remove the vanilla pod (if using), scrape out the seeds and add to the base.
6. Churn immediately in your ice cream machine (or still-freeze, using your refrigerator).

Renfro said:

Amazing French Vanilla Ice Cream Recipe​

I bought an ice cream maker. Had to make medicated ice cream. One of the ingredients is medicated butter, here is the link to the making of the butter I am using.

https://www.rollitup.org/t/35-grams-of-bho-and-2-cups-of-butter-decarboxylation.993584/

With butter that strong this ice cream comes out to about 22 grams of BHO/PHO/Rosin per batch. For this recipe one could cut with normal butter.

Makes about 2 quarts, cut in half for a machine like mine.

Prep Time: About 15 minutes

I like to pre-measure everything and since it's based on a french recipe I used scales.

Ingredients:

• 8 egg yolks
• 300 gram sugar (about 350 ml sugar)
• 1 vanilla pod or 1-1,5 teaspoons of genuine, good quality vanilla powder
• 1000 ml (about 4⅕ cups) milk
• 150 gram medicated / decarboxylated butter (3/4 cup)

View attachment 4384688

Preparation:

1. Start by mixing the egg yolks, the sugar, the vanilla and the milk.
2. Heat to boil and whisk constantly until the base reaches the the so-called nappe stage. (creamy but not thick)
3. Take off from the heat, and whisk until the base is warm but no longer hot (say, when it reaches around 50º C/122º F). I used a cool water bath.
4. Add the cool butter, piece by piece in small chunks about 1/2 inch cubes, and whisk until it has all dispersed and the base has cooled down some more.
5. Remove the vanilla pod (if using), scrape out the seeds and add to the base.
6. Churn immediately in your ice cream machine (or still-freeze, using your refrigerator).

In my ice cream machine it took about an hour to make a batch. I used a Whyner ICM-15LS 1.3 Quart and I had to use half the recipe, it expands as it freezes so I went half full to start.

View attachment 4384690 View attachment 4384725

One can add nuts like pecans to the mix when it's near done if you like, use your imagination. You can substitute 1/8 to 1/4 cup of the milk with sweetened condensed milk to make it a little richer if you like. A little heavy whipping cream could also be substituted. Play around and make it your own! I cheated and used pure vanilla extract and went with about 3 teaspoons.

Here is the source for the base recipe I used: https://www.icecreamnation.org/2017/11/vanilla-ice-cream-quality-butter/

After tasting it, it's very potent, first batch came out a little chunky. You can really taste the oil in it. Probably way to strong for most people. Next time I will cut the medicated butter with some normal butter. lol Still good though, just strong as fuck. I would say the recipe makes 2 quarts ish.

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Renfro said:

Ate some of this (like four or five bites) when I was making the original post around 9am. I just woke up a little bit ago (10pm). Shit knocked me out all day (about 12 hours). lmao.

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