Dark ChocOlé Olive Oil Gelato

Chocolate gelato and olive oil – together at last!

Serves: 6

Ingredients:
2 ½ cups whole milk
5 egg yolks

1 ½ cups heavy cream
¾ cups sugar
½ cups double-dutch dark cocoa powder
4 ounces 72% chocolate bits or broken bars
¼ teaspoon instant espresso powder
1 teaspoon vanilla extract
1 Pinch salt
3 ounces Olé extra virgin olive oil

Directions:

  1. Place all ingredients but the Olé extra virgin olive oil in blender (must be capable of generating frictional heat of about 160F).
  2. Turn blender on to its highest setting and blend for 6 minutes
  3. While continuing to run on high speed, pour in the Olé extra virgin olive oil and process for 2 minutes. The mixture should reach a temperature of 185-195F.
  4. 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.
  5. Turn mixture into ice cream or gelato maker and process according to manufacturer’s direction.

Enjoy the heck out of it!

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