MY THREESEASONS FOOD BLOG
Salted Chocolate Olive Oil Ice Cream
Recipe and Photography by: Sabrina Russo
Salted Chocolate Olive Oil Ice Cream is rich and fruity from the olive oil and deeply chocolaty and decadent. No one would guess the secret ingredient.
-bittersweet chocolate -whole milk -heavy cream -egg yolks -granulated sugar -cocoa powder -salt -extra virgin olive oil
Place chopped chocolate in a large heat proof bowl. Set a cooling rack and sieve nearby for later use.
Heat milk base:
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.
Beat eggs and sugar:
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.
Cook and strain:
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
Freeze ice cream:
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.