Eight Little Jars of Vanilla

Steps

1. Set out eight 4 oz jars with lids. Put the empty jars on a scale and note the weight of one — you'll use weight, not eyeballs, to portion.
2. Tip the condensed milk into a large bowl and warm it gently: either 20–30 seconds in the microwave or a few minutes in a bowl set over warm water. You want it lukewarm to the touch, never hot — nowhere near 175 °C / 350 °F.
3. Melt the infused coconut oil until just liquid (it turns to liquid around body temperature, so a warm water bath is plenty). Pour it into the warm condensed milk in a thin stream while whisking hard, and keep whisking for a good minute until the mixture looks uniform and glossy with no oil slick on top. This is the step that spreads the dose evenly through the batch.
4. Whisk in the vanilla and salt. Let the bowl sit until it is no warmer than room temperature.
5. In a separate chilled bowl, whip the cold cream on low, then medium-high, until it holds stiff peaks.
6. Fold half the whipped cream into the condensed milk mixture to loosen it, then fold in the rest gently until you see no streaks. Stop as soon as it's combined — knocking the air out costs you texture.
7. Weigh the mixture, divide the total by eight, and fill each jar to that exact weight. Scrape the bowl and redistribute any remainder equally rather than dumping it in one jar.
8. Lid the jars and freeze at least 8 hours, ideally overnight. Let one sit out 5 minutes before eating.
9. Label: write on each lid — Infused vanilla ice cream · 5 mg THC per jar · 40 mg per batch of 8 · made [date]. One jar is one dose; wait at least two hours before considering a second.