Start with raw milk and add cannabis if you wish.

Raw milk I purchased in 2008.

Raw milk I purchased in 2008.


If you’ve got any health hangups about drinking raw unpasteurized dairy products, raw milk isn’t for you.

If you have no qualms, then raw milk is for you.

Raw milk tastes like fresh grass. It’s creamy yellow in shade, and thick and creamy to the mouth. Stays fresh in the fridge for two weeks.

Raw milk is great for drinking, making cheese, yogurt, creme fraiche or ice cream.

I don’t want to mess with raw milk’s flavor by infusing the dairy with cannabis. Cannabis chocolate can be folded into spun ice cream for a special spin.

Raw milk is illegal in most places. Good luck finding it.

Raw-milk strawberry ice cream I made in Browns Point, Wash., in 2008.

Raw-Milk Strawberry Ice Cream
Makes about a pint

1 cup raw unpasteurized whole milk
1 cup raw unpasteurized whole cream
1 tablespoon vanilla
5 egg yolks tablespoon vanilla
1 cup sugar, divided
1 pint fresh strawberries, hulled and coarsely chopped

Combine strawberries and one-third cup sugar. Let macerate 2 hours. Combine milk, cream and vanilla. Set aside. Whisk or beat egg yolks and remaining sugar until thick. Whisk in milk-cream mixture. Drain the macerated berries; combine berry juice with custard base. Chill thoroughly in refrigerator. Freeze the custard base in an ice cream maker, according to manufacturer’s directions, adding the strawberries in the final two minutes.

Pro Tip: Save half of the juices from the macerated strawberries. Reduce the juice with calvados, and drizzle the strawberry-apple brandy syrup over the ice cream.

Tweak Recipe: Chop a cannabis-infused chocolate bar into small pieces and fold into soft ice cream before it sets.