High’s’cream

What do you get when you combine eggs, sugar, whole vanilla beans, whipping cream, milk, dark chocolate, pecans, and about 12 grams of fresh hash powder? I call it chocolate ?HIGH?S?CREAM?!

Our friend Jean from a very popular Vancouver restaurant did the physical labor, like getting all the ingredients in the same place at the same time ? which isn?t that easy when you?re making chocolate high?s?cream at 10am on a Sunday morning ? and preparing the THC treat.

I had my video camera going for Pot-TV.net, and Alex had the still shots covered for the magazine. Jean was rocksteady, never missing a beat or a wisecrack. He was a true professional. I would recommend him for his own cooking show, because he was much more fun and interesting than most TV cooking hosts!

High?S?Cream Ingredients:

12 grams hash powder
1 lb semi-sweet chocolate
(1/3 in chunks)
(2/3 in shavings)
3 cups whipping cream
1 cup milk
1 cup crushed pecans
1/2 cup white sugar
8 egg yolks
1 tsp vanilla bean paste

Tools:

1 saucepan
1 steel strainer
1 spatula
1 whisk
1 stirring spoon
2 stai nless steel mixing
bowls(one larger than other)
Cusinart? Ice cream maker

We got down to work. In a stainless steel bowl, Jean mixed the egg yolks, sugar, and vanilla bean paste.

Then he combined the whipping cream and milk in a saucepan on low heat, and slowly added the hash powder.

The chocolate shavings were stirred in, and the mix was heated until it became a smooth sauce.

Then Jean very, very slowly added the melted chocolate hash mixture to the large mixing bowl of eggs, sugar, and vanilla. He said if you just dumped it all together, you?d cook the eggs and you?d wind up with a chocolate omelet!

Once the two mixtures were evenly blended with a whisk, Jean transferred it all back into the saucepan and slowly heated it some more. He then poured it through a strainer back in to the bowl.

Then Jean put ice and salt into an even larger stainless steel bowl, and set the mixture on top of it. The three of us piled into the walk-in cooler and closed the door behind.

This is Jean?s patented quick-cream technique. He proceeded to whip the mixture with a wisk, and because of the ice and the thermo-dynamics of the stainless steel bowls, within 5 minutes we could see the mixture start to thicken.

We got out of the cooler, Jean poured the mix into a Cusinart? ice cream maker, and then we went outside and burned an Afghani-Bullrider jay while the little machine churned us up some chocolate high?s?cream.

Twenty minutes later, Jean emptied the Cusinart? machine and put the blend in a bowl. He added the crushed pecans and the chocolate chunks to the creamy mix, and then poured the high?s?cream into five 1-pint Styrofoam cups with lids. He placed them into the deep freezer for final tempering ? but in true cooking-show fashion, Jean had previously made a batch that was ready to sample!

We had less than a golf ball-sized portion each and I felt very good all day long. A couple of days later, I brought the chocolate high?s?cream to the CC staff.

After having a little cup of the treat, Jodie accidentally walked right into me, and then Jessica, Alex and James all laughed and agreed that they too felt a little ?funny?!

It was a great time watching a professional chef make up some hash ice cream in the kitchen of a fine dining restaurant. He was very happy to be of assistance, and all in all, the whole process took less than an hour. What a pro!

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