• 1 1/2 – 2 Quart Freezer Container
    • Fine Strainer
    • Large Saucepan
    • Large Bowl


    • 2 cups Cannabis Infused Milk
    • 1 cup Half-and-Half
    • 1/2 cup Granulated Sugar
    • 1 tablespoon Cornstarch
    • 1 pinch Salt
    • 2 Egg Yolks, discard the whites
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Mint Extract
    • 2 drops Green Food Coloring, optional
    • 1 cup Dark Chocolate Chunks


    • In a Large Saucepan and over Medium heat – Combine the Cannabis Infused Milk, Half-and-Half, Sugar, Cornstarch and salt. Whisk together thoroughly and stir constantly until mixture starts to thicken, about 10 minutes. Remove from heat.
    • Whisk the egg yolks in a separate bowl while gradually adding 1 cup of the hot canna-cream mixture from the saucepan. Return hot canna-cream and yolk mixture to the saucepan while whisking constantly.
    • Heat everything for an additional 2 minutes while stirring constantly.
    • Pour the canna-cream and egg yolk mixture through the fine strainer and into the large bowl; discarding any solids.
    • Chill the cream uncovered in your 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.
    • Pour the cold cream mixture into the ice cream freezer container. Stir in vanilla extract, mint extract and food coloring. Place container in freezer.
    • Remove container from freezer after about 3 hours (before it freezes completely); stir in dark chocolate chunks. Return the container to the freezer for another 6 hours, or until ice cream is firm.
    • Let stand at room temperature for 5 minutes before scooping and serving.