COLD BREW COFFEE AND NOCINO ICE

#theshortordercannabisrevolutionary @chef_sebastian_carosi

Having a family that hails from Italy, you tend to find several weird or slightly odd traditions. Usually, all centered around food. Nocino just happens to be that oddity for my family. Passed down from generation to generation. According to tradition, Italian nocino requires barefoot virgins gathering in an odd number (21 or 23) of soft, green, dew-laden walnuts, which they would leave to dry by the remains of the threshing fires that had been used to quicken the process of separating the wheat. Traditions also depict that these green walnuts have to be harvested by hand, one at a time, so as not to damage the shell, during the “Night Of San Giovanni” (June 24th). This date is highly appropriate since this is the time when walnuts are still flexible. If you are too late you may find that the walnuts have hardened, thus making them completely useless for making nocino. Nocino must not be tried or even tasted before November 3rd of the same year. Although some leave their liquor to mellow for more than one year.

Global warming has started to show its effects on the ripening process of walnuts and in some areas walnuts are already too ripe for nocino on June 24th. When you bring up nocino to Italians it usually refers to some kind of family concoction of medieval roots, spices, herbs, and other oddities. All the nuances that I generally associate with nocino seem to parallel that of coffee. Maybe because my family's nocino recipe calls for 21-23 lightly roasted coffee beans instead of the 21-23 barefoot virgins. Growing up in New England it was commonplace in our household to have affogato nocino several times a week. Delicious and easy to execute all it is, is a few scoops of coffee ice cream topped with a shot of homemade nocino and then topped with another shot of hot espresso…. Ahhhhhhhhhhhhhh affogota nocino

COLD BREW COFFEE AND NOCINO ICE

DETAILS

Prep time: 20 minutes Cook time: 15 minutes Yield: 1 qt Total thc/cbd: depends on the potency of the products used Status: dank ice cream From the cannabis pantry: cannabis-infused vanilla, cannabis-infused nocino Chef’s strain: chocolate moon hunter

PROVISIONS

2 cup heavy cream

2 cups whole milk

1 cup coffee beans (ground rough and divided in half)

¾ cups sugar

3 tbsp instant coffee granules

1 tsp cannabis-infused vanilla (made in the MB2E)

¼ cup cannabis-infused nocino (made in the MB2E)

6 egg yolks

Equipment

2 small saucepans, whisk, strainer, ice cream machine, medium stainless-steel bowl, medium saucepan, stirring spoon, thermometer

Directions

Combine the cream and half of the rough ground coffee beans in a medium saucepan. Simmer over low heat for 10 minutes; remove from heat and let sit at room temperature for 20 minutes. strain back into a pan and keep warm.

Combine the milk, sugar, and remaining half cup of rough ground coffee in a saucepan. over medium heat, simmer for 10 minutes; strain into the pan with heavy cream and keep warm.

Beat the egg yolks in a mixing bowl until combined add the vanilla and nocino, then whisk 1 cup of the hot milk mixture into the yolks. gradually add the egg mixture in a slow steady stream back to the hot cream.

Cook this mixture over medium-low heat, stirring occasionally until the mixture thickens enough to coat the back of a spoon and reaches 170ºF (this takes about 5 minutes). Remove from the heat and strain the mixture into a clean container.

Cover the mixture with plastic wrap pressing down against the surface to keep the skin from forming. chill in the refrigerator for 2 hours minimum.

Remove the mixture from the refrigerator and pour it into the bowl of an ice cream machine.

Freeze according to the manufacturer’s directions.

When the ice cream is completely churned, transfer it to an airtight container and freeze until ready to serve.

*Serve with chicory flowers, chocolate curls, or your favorite fudge sauce