Makes 6 servings
2 ½ cups whole milk
1 ½ cups heavy cream
5 egg yolks
¾ cups 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 kosher salt
3 ounces , preferably Arbequina
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, many additives like chopped nuts can be added during the ice cream making process. I included chopped hazelnut chocolate bars added in the last 10 minutes of processing and sprinkled more of the same on top for a garnish.
Preparation Alternative: You can prepare the custard 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 ribbony texture and and slowly, laboriously stir the mixture, along with the other ingredients, into a creamy consistency. But I vote for simplicity and speed and will use my Vitamix 750 Professional blender for a flawless finish every time.