BY MARIE LODI
The origin story of Jason Apolinario’s ice cream company, Eat Your Feelings, is not your typical tale. In 2015, Apolinario had been going through a difficult but amicable breakup with his girlfriend when she mentioned that she would be crying into a bucket of ice cream for a month. “I said, do you mean salty caramel tears? And a light bulb kind of went off,” Apolinario says.
Apolinario’s culinary school training, affinity for good food, and a high school job at Cold Stone Creamery brought him to launch Eat Your Feelings, an artisanal ice cream company with flavors “inspired by feelings and expressions” two years later. “Once I actually got into the business of developing the menu, I already had some flavor names in mind and knew exactly what the recipes needed to be like,” Apolinario says. “I love food puns, I'm a creative person, and I've worked in marketing, so I think the names themselves flowed naturally.”
Eat Your Feelings’ flavor lineup consists of the perfect combination of unique ingredients and witty names. There’s Anger Management, a dark chocolate ice cream with a spicy pepper kick; Olive You Forever, an olive oil and honey concoction; and I Need a Vacation, a vegan option that combines coconut with the Asian citrus fruit calamansi, a nod to Apolinario’s Filipino heritage.
Apolinario also incorporates CBD into some of his flavor combinations, including a newer creation called Lavender and Honey I’m Home. “I felt this was a perfect pairing because CBD is all about relaxation and wellness, just like lavender and honey,” he says.
Below, Apolinario shares a CBD ice cream recipe you can easily do at home. Just grab your favorite CBD oil at your nearest MedMen retailer, fetch a few ingredients, and let’s get started!
Salted Caramel CBD Ice Cream Recipe
3/4 cup sugar
2 cups heavy cream, separated into 1/2 cup and 1 1/2 cups
1 1/2 tsp. kosher salt
1 1/2 cups whole milk
8 large egg yolks
2 tbsp. CBD oil or isolate
1. Prepare the caramel sauce: In a medium saucepan, add ¾-cup sugar with 4 tablespoons water. Stir to combine and break up any clumps. Cook over medium heat, without stirring, until sugar turns brown in color (approximately 7-10 min., or 10-12 min. for heavy-bottomed pan). Add ½ cup cream and reduce heat to low. Stir until ingredients are combined well. Remove from heat. Add salt, and stir to combine.
2. Prepare the ice cream base: In a separate medium saucepan, whisk together the eggs, milk, and remaining cream. Heat at medium-low heat, stirring frequently, and gently cook until ice cream base has thickened to coat the back of a wooden spoon (approx 170-175 F on an instant read thermometer). Prepare an ice bath in a large bowl. Strain the ice cream base through a fine-mesh sieve into a medium bowl. Add the caramel sauce and CBD, and stir well to combine. Set bowl on top of ice bath, stirring mixture frequently to cool rapidly, about 10 minutes or until approx 55-60 degrees on an instant read thermometer. Ideally cover and chill at least 4 hours or overnight, though ice cream can be churned at this point if desired.
3. Churn the ice cream: Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for a softer, gelato-like consistency, or store in freezer until needed. Consume within 1 week.