Place the saucepan on medium heat and add the heavy cream to it. Watch the flame closely or it could burn.
Keep stirring the cream with a whisk for a few minutes, and then add butter, salt, and sugar into the same saucepan. Keep stirring consistently.
Once the mixture is blended well, add the cannabis. Use a grinder to shred the decarboxylated cannabis, and add them into the mixture on the stove.
While the mixture is heating, cut the banana in a bowl/plate and mash it up with a fork. Add the mashed bananaand rum to the mixture and stir it.
Pour the mixture into a freezer container. Make sure the container has a wide opening to be able to scoop the ice cream from later.
Tip:The cannabis butter’s potency depends on many factors, from how long and hot it was cooked to the strength of your starting material. Even the type of cannabis used (for example indica v. sativa) is a factor. To test the potency of your cannabis butter, spread ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Then decrease or increase dose as desired. That will provide you with a baseline standard for your recipes.