NOURISH | For Adventurous Foodies: Try Hemp Ice Cream!
There seem to be more and more self-identified “foodies” every day, on the lookout for cutting-edge flavor combinations, culinary trends, and out-of-the-box dining experiences. One recent trend I’ve noticed in the SF Bay Area is the popularity of unconventional ice cream flavors. People line up around the block to try a refreshing taste of beet balsamic, honey lavender, or cardamom ice cream. So, for those of you adventurous DIY foodies out these, how about whipping up a batch of hemp ice cream? Using both hemp nuts, which are high in protein, and hempseed oil, which contains all the essential fatty acids, this is a delectable dessert you won’t need to feel *quite* so guilty about trying.
Hemp Ice Cream
Yields 1 quart
2 cups Hemp Milk (see below)
2 cups heavy cream
1/2 vanilla bean, split from top to bottom
1 tablespoon hempseed oil
4 egg yolks
1/2 cup sugar
In a small pot, heat the Hemp Milk, cream, and vanilla bean. Do not allow to boil.
Take out the vanilla bean and remove the seeds. Finely dice the vanilla bean and place it back in the milk. Add the hempseed oil. Set aside.
Mix the egg yolks and sugar in a stainless steel bowl and heat over a pot of boiling water. Add to the milk-cream mixture.
Cook the mixture on low heat stirring constantly, until it coats the back of a spoon. Strain and cool immediately.
Use an ice cream maker to freeze into ice cream. Serve when frozen.
Yields 4 cups
3 cups water
1 cup hempnuts
1 tablespoon agave nectar
Put all the ingredients in a blender and blend until smooth.
Pour the milk through a sieve and chill.
Serve cold, or reserve for other recipes.
For more hemp recipes, check out The Galaxy Global Eatery Hemp Cookbook:
Ice cream photo by Gleam at ja.wikipedia [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], from Wikimedia Commons