Makes 6 servings
2 ½ cups whole milk
1 ½ cups heavy cream
5 egg yolks
¾ cups Olive Oil Divine’s Cacao Sugar
½ cups double-dutch dark cocoa powder
4 ounces 72% chocolate bits or broken bars
1 teaspoon vanilla extract
¼ teaspoon instant espresso powder
Pinch of Olive Oil Divine’s Himalayan Pink Salt
Place all ingredients but the olive oil in a high-speed blender (must be capable of generating frictional heat of about 160F).
Turn blender on to its highest setting and process for 6 minutes
While continuing to run on high speed, pour in the olive oil and process for 2 minutes. The mixture should reach a temperature of 185-195F.
Pour mixture into bowl and refrigerate for at least 4 hours until well chilled. At this point, the custard can rest up to overnight before processing.
Turn mixture into ice cream or gelato maker and process according to manufacturer's direction.
For additional flavor, additives like chopped nuts can be added during the ice cream making process.
Preparation Alternative: The custard can also be prepared using traditional methods with a double boiler set over medium heat to melt the chocolate, the cream and milk. Separately, beat the eggs and sugar into a ribbon-y texture and slowly stir the mixture, along with the other ingredients, into a creamy consistency.