¼ cup shelled hempseeds
1 cup water
1 squirt of agave
1 ripe banana, peach or ½ cup of strawberries
Place seeds into a blender and add one cup of water. Turn the blender on at multiple speeds and agitate the seeds till they become a thick hemp cream.
Add vanilla, agave and fruit. Place the thick hemp milk in a container or ice cube trays and freeze for 5 hours. Run the frozen hemp milk through a champion juicer with the blank attachment or blender with frozen drink spout and serve.
Dr. G’s version
(Being gluten and dairy free, I am happy to be able to tolerate eggs every so often…)
I make a French Vanilla custard based hemp ice cream that I eat in dark corners of the office so that I don’t have to share it.
4 organic egg yolks
¼ cup raw sugar or agave
1 ½ cups Hemp milk (straight from the box)
Vanilla extract to taste (they have alcohol and gluten free versions)
Pinch of salt
Beat egg yolks and sugar in a stainless steel bowl until mixture is light, thick and smooth. A ribbon is formed when you lift the beaters.
In another small saucepan scald the hemp milk. Stir in vanilla and salt. Take this heated mixture and pour it over the eggs. Mix well.
Place this new mixture into a bowl or on top of a double boiler (Bain Marie) over a pan of simmering water. Using a wooden spoon, stir slowly and continually for 12 minutes until the custard is thick enough to coat the back of the spoon. Do not allow the water to boil.
Remove the mixture from the heat. Cool to room temperature. You could add frozen organic unsweetened fruit into the mixture at this point. Pour the hemp cream into an ice cream maker and follow the manufacturer’s directions.
Before serving you can soften up the ice cream and run it through the food processor to get a soft serve consistency.