💜 Infused Recipe
Spring Lavender Honey Frozen Custard
Vibrant spring lavender honey frozen custard with cannabis-infused cream for addictive floral bite.
✨ Why It Works · Silky custard infused with lavender and honey.
🌸 Linalool
🍋 Limonene
🍃 Myrcene
🔥 Decarboxylation
Temperature 245F / 118C
Time 35 minutes
Cannabis 7g
Standard decarb in oven. Flower will be used to infuse the cream and honey.
Step by Step:
1 Preheat oven to 245F / 118C.
2 Break up 7g cannabis flower into small pieces. Spread evenly on a baking sheet lined with parchment paper.
3 Place in oven and bake for 35 minutes. Flower should be lightly golden and dry to the touch.
4 Remove from oven and let cool completely. Decarbed flower is now ready for infusion.
🧪 Infusion
Method Infused cream
Base ½ cup
Temperature 160F
Time 45 minutes
Yield ½ cup
Storage Refrigerate up to 1 week
Step by Step:
1 Decarb cannabis flower (see Decarboxylation steps above).
2 Pour ½ cup heavy cream into a small saucepan. Add half of the decarbed cannabis flower. Stir gently.
3 Warm over low heat until mixture reaches 160F. Maintain temperature, do not exceed 160F.
4 Simmer gently at 160F for 45 minutes, stirring occasionally.
5 Remove from heat. Strain through a fine mesh strainer or cheesecloth into a clean container. Set aside.
6 Repeat the infusion process with ½ cup honey and the remaining decarbed cannabis flower: warm honey to 160F, add flower, simmer 45 minutes, strain. Use both infused cream and infused honey in the recipe.
📋 Recipe Instructions
1 Begin Decarboxylation (see steps above).
2 Prepare Infused cream and honey (see steps above).
3 In a small saucepan, warm 1 cup milk with 1 tbsp dried lavender over low heat until steaming, about 5 minutes. Do not boil. Remove from heat, cover, and steep for 15 minutes. Strain out lavender and discard.
4 In a medium bowl, whisk 4 egg yolks with ¾ cup infused honey and the lavender-infused milk until well combined and slightly pale, about 2 minutes.
5 In a separate saucepan, warm 2 cups infused heavy cream over medium heat until it just begins to steam and small bubbles form around the edges. Do not boil.
6 Temper the egg mixture: Slowly pour about 1 cup of the hot infused cream into the egg yolk mixture in a thin stream, whisking constantly to prevent curdling.
7 Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until custard thickens enough to coat the back of the spoon, about 5-8 minutes. Do not let it boil.
8 Remove from heat immediately. Strain custard through a fine mesh strainer into a clean bowl. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
9 Pour chilled custard into an ice cream maker and churn according to manufacturer's instructions until thick and creamy, about 20-25 minutes.
10 Transfer to a sealed container and freeze for at least 4 hours before serving for best scooping texture.
💜 Ingredients
- • 2 cups infused heavy cream
- • 1 cup milk
- • ¾ cup infused honey
- • 4 egg yolks
- • Dried lavender
🌸 Terpene Pairing
Primary Terpene Linalool
Flavor Profile Floral, herbal. Aroma Lavender.
Why It Works Amplifies lavender honey.
🌱 Strain Suggestions
Durban Poison Sativa
THC 18-24 percent CBD 0.1-0.5 percent
Terpenes Terpinolene, Myrcene
Flavors Pine, earthy
Effects Energetic, focused
⭐ [Main]
📊 Nutrition Facts per serving
260
Calories
18g
Total Fat (23%)
11g
Saturated Fat (55%)
120mg
Cholesterol (40%)
50mg
Sodium (2%)
20g
Total Carbohydrate (7%)
0g
Dietary Fiber
18g
Total Sugars
5g
Protein (10%)
🔆 THC per serving
145mg
Onset 60-120 minutes
Effect Duration 4-6 hours
⚠️ Start with one serving.
Wait 90 minutes before consuming more. Effects vary by individual tolerance metabolism and consumption method.
💜 For adults 21 only. Consume responsibly and in accordance with local laws.
Complementary Terpenes · Linalool, Limonene, Myrcene
Spring Lavender Honey Frozen Custard · crafted with fresh ingredients