Bittersweet Chocolate and Extra Virgin Olive Oil Ice Cream
Four Ingredient Blender Green Goddess
June 17, 2015
Crunchy Cereal Veggies
June 17, 2015
Bittersweet Chocolate and Extra Virgin Olive Oil Ice Cream
This bittersweet chocolate and extra virgin olive oil ice cream is a savory and velvety dessert that's sweet but not too sweet. Perfect for a hot summer day.
Ingredients
Directions
Prepare a large bowl filled with ice water, big enough to accommodate another medium bowl.
Heat milk, cocoa powder, sugar, salt, and vanilla in a medium pot, whisking well until the mixture just begins to steam. Remove from heat, cover, and allow to steep for 10 minutes.
In a medium bowl, whisk together cream, egg yolks, and evoo. While whisking cream and egg mixture, slowly stream in heated milk mixture and keep whisking like a maniac.
Return the mixture to the pot and place over medium heat. Cook, whisking constantly, until the mixture becomes thick and coats a spatula.
Pour the mixture through a fine mesh strainer into a bowl. Whisk in melted chocolate and continue whisking vigorously over ice bath until cooled. Freeze the custard until firm before serving.
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Ingredients
Directions
Prepare a large bowl filled with ice water, big enough to accommodate another medium bowl.
Heat milk, cocoa powder, sugar, salt, and vanilla in a medium pot, whisking well until the mixture just begins to steam. Remove from heat, cover, and allow to steep for 10 minutes.
In a medium bowl, whisk together cream, egg yolks, and evoo. While whisking cream and egg mixture, slowly stream in heated milk mixture and keep whisking like a maniac.
Return the mixture to the pot and place over medium heat. Cook, whisking constantly, until the mixture becomes thick and coats a spatula.
Pour the mixture through a fine mesh strainer into a bowl. Whisk in melted chocolate and continue whisking vigorously over ice bath until cooled. Freeze the custard until firm before serving.