A star pastry chef explains how to have your ice cream and get high too
Considering the end goal, making marijuana edible can be a comically precise process, often entrusted to industrious professionals or abandoned midway by stoned hobbyists. Pastry chef Katy Peetz, formerly of Roberta’s in Brooklyn, has developed a polished recipe for giggle-inducing, weed-infused ice cream. Her method requires a home ice cream machine and some patience. But if you don’t want to bother with those, you can still enjoy her done-in-no-time weed cream. For a quick slushy treat, Peetz recommends mixing the weed cream with coconut milk, pouring that over shaved ice and adding berries or slices of frozen banana. The dessert’s potency is up to you—stick with five grams of weed to keep it light.