| In this recipe, extra virgin
olive oil gives chocolate ice cream a rich flavor and satiny
sheen. Coarse sea salt adds texture and unexpected flavor.
Yield: 4-6 Servings
Ingredients:
- 1 cup heavy cream
- 2 ½ cups whole milk
- 8 ounces semi-sweet chocolate, shaved
- 9 large egg yolks
- ¾ cup sugar
- ¼ cup extra-virgin olive oil
- Coarse Spanish sea salt
Method:
Place the cream and milk in a small saucepan. Bring to a boil,
and then remove from heat. Add the chocolate, stirring until
melted and well combined. Meanwhile, place the yolks and sugar
in a medium bowl, and whisk until the mixture is thickened,
fluffy, and pale yellow. Bring the cream-milk mixture back
to a boil over high heat, whisking constantly. Slowly add
about ½ cup of the hot cream-milk mixture to the egg-sugar
mixture, and whisk to temper the yolks. Whisking constantly,
add the egg-sugar mixture to the cream-milk mixture, and whisk
until evenly blended. Reduce heat to medium-low. Using a wooden
spoon, continually stir the mixture in figure 8 patterns,
making certain that you are involving all the mixture on the
bottom and in the corners of the pan. Cook until the mixture
has thickened to a coating consistency, 8 to 10 minutes. Fill
a large bowl halfway with ice water. Place a medium stainless
steel bowl in the ice water, and carefully pass the cream
through a fine-mesh sieve into the bowl. Stir the cream occasionally
to cool. Pour the cooled cream into the bowls of your ice
cream machine, and process according to your machine’s
specifications, usually 30 to 40 minutes. Halfway through
the process, pour in the oil in a slow, steady stream. Freeze
until ready to serve, for up to 48 hours. Before serving,
sprinkle with the salt.
Wine Pairings:
Mont Marçal Cava Brut Reserva, Penedès, Spain
Castellblanch Rosado, Penedès, Spain
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