- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 5 egg yolks
- 3/4 cups of Cacao Sugar
- 1/2 cups of double-dutch dark cocoa powder
- 4 oz 72% chocolate bits or broken bars
- 1 tsp vanilla extract
- 1/4 tsp instant espresso powder
- Pinch of Himalayan Pink Salt
- 3 oz of Olive Oil Divine’s Butter Flavored Extra Virgin Olive Oil or Vanilla Infused Extra Virgin Olive Oil
Place all ingredients, except for the olive oil, in a high-speed blender (must be capable of generating frictional heat of about 160 degrees Fahrenheit).
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 185-195 degrees Fahrenheit.
Pour mixture into bowl and refrigerate for at least 4 hours until well chilled. At this point, the custard can rest overnight before processing.
Turn mixture into ice cream or a 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-like texture and slowly stir the mixture, along with the other ingredients until a creamy consistency is reached.