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Bittersweet Chocolate and Extra Virgin Olive Oil Ice Cream

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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.

Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

 1⅓ cups whole milk
 ½ cup cocoa powder
 ¾ cup sugar
 Big pinch of kosher or sea salt
 2 tsp vanilla extract
 1 cup heavy cream
 6 large egg yolks
 ½ cup Colavita Extra Virgin Olive Oil
 3 ounces bittersweet chocolate, melted

Directions

PREPARATION
1

Prepare a large bowl filled with ice water, big enough to accommodate another medium bowl.

2

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.

3

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.

4

Return the mixture to the pot and place over medium heat. Cook, whisking constantly, until the mixture becomes thick and coats a spatula.

5

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.

Ingredients

 1⅓ cups whole milk
 ½ cup cocoa powder
 ¾ cup sugar
 Big pinch of kosher or sea salt
 2 tsp vanilla extract
 1 cup heavy cream
 6 large egg yolks
 ½ cup Colavita Extra Virgin Olive Oil
 3 ounces bittersweet chocolate, melted

Directions

PREPARATION
1

Prepare a large bowl filled with ice water, big enough to accommodate another medium bowl.

2

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.

3

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.

4

Return the mixture to the pot and place over medium heat. Cook, whisking constantly, until the mixture becomes thick and coats a spatula.

5

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.

Bittersweet Chocolate and Extra Virgin Olive Oil Ice Cream

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