Kate Holowchik, (link to her instagram which is delicious looking) head pastry chef at Lincoln Tavern and Capo, wants to elevate the dessert course.
Kate Holowchik didn’t grow up in a household that was particularly open to experimenting with marijuana.
“My dad was a senior chief in the Navy,” she said. “He’s 6-foot-3. I was always afraid to step out of line.”
But as an adult, she said cannabis has become a necessity. Holowchik suffered from high-functioning anxiety and frequent panic attacks, and after being prescribed several different types of medication, she turned to cannabis.
“I had [panic attacks] every day and then it went down to three a year,” she said, attributing the vast improvement to cannabis. “So then I finally started to get into it, and I wanted to apply it [to baking] in the right way.”
Serves 12 2-ounce scoops
Ingredients 485 grams whole milk 233 grams heavy cream 50 grams milk powder 30 grams corn syrup 100 grams sugar, divided 60 grams fresh mint 1 grams kief, hash, or hash oil decarboxylated, finely ground (for hash) or 5-8 grams decarboxylated cannabis 2 egg yolks, large 1/8 teaspoon salt 1 teaspoon of peppermint extract Mini chocolate chips (1 cup, more if desired) Green food coloring (optional)
Steps 1. Place heavy cream and milk in a saucepan. Warm to a low simmer. 2. Remove from heat. Place mint in the saucepan to steep for 30 minutes. 3. Place cream, milk, and mint mixture into a blender, and blend until mint pieces break apart. 4. Pour cream, milk, and mint mixture through a chinois/fine strainer. 5. Stir in your kief/hash/hash oil as well as the corn syrup until dissolved. 6. In a bowl, mix milk powder, sugar, egg yolks, and salt together. 7. Place the cream, milk, and mint mixture into a pot, and warm to a low simmer. If using decarboxylated cannabis, it can be added at this stage. *Note: The temperature should be no more than 170 degrees, or the eggs will curdle and the effects of the cannabis will be voided. 8. Temper (slowly add) the cream, milk, and mint mixture to the dry/egg ingredients. 9. Return everything to the sauce pan. Using a whisk, mix together until all dry ingredients have dissolved, and the gelato base has slightly thickened. 10. Remove the gelato base from heat, then stir in peppermint extract and, if using, green food coloring. 11. Using a fine sieve, strain off the decarboxylated cannabis if used. 12. Place the gelato base into a Tupperware container, and place in a water/ice bath to cool. 13. Once cooled, spin the gelato in an ice cream maker, following the manufacturers’ instructions based on the machine. Gelato takes a little more time to churn than ice cream because of the lower fat content. 14. Fold in the chocolate chips and place the gelato in a container. Freeze for at less four hours before enjoying.
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