MY THREESEASONS FOOD BLOG
Recipe and Photography by: Sabrina Russo
Place chopped chocolate in a large heat proof bowl. Set a cooling rack and sieve nearby for later use.
Place milk and cream in a medium-sized pot. Warm over medium heat until mix comes to a gentle simmer. Stir in cocoa and salt.
Place yolks and sugar in a bowl. Whisk vigorously until mixture becomes pale yellow, thick and creamy, approximately 4-5 minutes.
Whisk some of hot cream mixture into egg mixture to temper. Slowly whisk in tempered egg mixture in the pot with the remaining milk mixture.
Whisk constantly for 3-5 minutes or until thickened. Pour cooked ice cream base through sieve into bowl with chopped chocolate. Stir. Whisk in olive oil
Chill custard in the fridge for at leas 4 hours or up to overnight. Freeze in ice cream machine according to manufacturers instructions.
Scoop ice cream into serving vessels. Garnish with flakey salt and shaved chocolate, if desired.