Regular readers of this column won’t be surprised to hear that I friggin’ love Valentine’s Day! Yes, it’s a great time to say “I love you” and “Thanks for being you” and all the rest of that lovey stuff, but mostly it’s the best day for making — and eating — a fabulous, fun, cannabis-infused dessert.
For this caramel-covered treat, you can make your own ice cream if you like — but I say make life easy and buy one of the many options in your local market. And it doesn’t have to be that local; you want the ice cream to get soft before scooping — so no melted ice cream anxiety, which is a common affliction among ice cream enthusiasts.
This caramel sauce was infused using the hybrid strain Lemon Skunk, highly recommended by Sam, my bud from an amazing new dispensary called Green Sky in Portland, Oregon. They have a joint-rolling table, and soon their customers will be able to order custom joints. Perhaps a roll of Bubble Gum and Girl Scout Platinum with a sprinkle of bubble hash? Coming right up.
Oh yeah, this is very, very cool. Wonderful shades of things to come. Happy Valentine’s Day!
A Canna-Caramel Sauce For Your Valentine’s Ice Cream
Makes about 16-20 balls, 4-6 servings
1 pint strawberry or other red/pink ice cream
½ cup brown sugar
¼ cup heavy cream
2 tablespoons cannabutter
1 teaspoon vanilla
Pinch sea salt, optional
1. Cover a baking tray with parchment or wax paper. Allow your ice cream to get soft enough to scoop easily. Using a melon baller, scoop out the ice cream and place on the tray. Freeze until hard.
2. Mix the brown sugar, cream and butter in a saucepan over low/medium heat. Cook while whisking gently for 5 to 7 minutes, until it thickens and coats the back of a spoon.
3. Add the vanilla and mix to incorporate. Turn off the heat, cool slightly and pour over the ice cream. Sprinkle with the optional salt.