Let's Get Creamy

Okay....so I had my man (who is always at my place) plus one of his friends at my apartment last night and we were smoking a bit. No biggie. Great meal was in the oven, epic movie on the big screen when outta the blue Steve goes, "I want something sweet. Like...Ice cream. Awww Yeahhhh." Alas, we didn't have any ice cream, but it got me thinking. Everyone knows that milk can often bring down your high, so why not find a recipe that provides a way for you to enjoy those creamier cravings without risking any of your buzz. Well here it is...Barbados Banana Ice Cream :D My so fucking pumped to share this one with you because I absolutely love ice cream and I think this one will be great to keep in the fridge and have after a normal dinner to end the night wonderfully. Here's the scoop:

Ingredients:
25G (2 table spoons or 1/4 of a stick) Butter
18FL OZ Single Cream
75g sugar
Pinch salt
1/4 Ounce Crumbled hash
3 overripe Bananas
3 Tablespoons Rum
5 Tablespoons Honey

The best thing about this pot recipe is that all you have to do is heat the hash, there’s no making cannabis butter first! Simply follow the instructions and you’ll have that Barbados Banana Ice cream ready in no time! Plus storing the ice cream in the freezer will maintain it's potency for months to come, just make sure you label the carton!!

SERVES SIX

- Take the cream and heat in a saucepan until nearly boiling. In a second saucepan melt the butter with the sugar and salt.
- Heat the hash with a flame, making sure you don’t burn it. Crumble it into the melted butter, stirring all the time. Once added whisk the cream and butter.
- Peel the bananas and mash the bananas up. Add cream, rum, and honey. Feel free to go freestyle hear and add some extras. Maybe chocolate chips or smashed up cookies. Beat well to mix.
- Pour mixture into a chilled plastic container making sure to cover. Allow to freeze for several hours. Once partially set remove from freezer, pout into a mixing bowl and whisk until smooth.
- Return the mixture to the container, cover, and freeze until firm. 

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