Baked Bree’s Dark Chocolate Ice Cream with Blood Orange Olive Oil

INGREDIENTS

• 5 egg yolks
• ¾ cup sugar
• ¼ cup Dutch-processed cocoa powder
• 1 cup 2% milk
• 1¾ cup heavy cream
• ¼ teaspoon salt
• 1 teaspoon vanilla

SAM’S SUNDAE

• Dark Chocolate ice cream
• Bergamot olive oil (I used blood orange – amazing)
• Freshly whipped cream
• Maldon Sea salt

INSTRUCTIONS

1. In a heatproof bowl, whisk together egg yolks and 6 Tablespoons sugar. Set aside.
2. In a saucepan, whisk together cocoa powder and other 6 Tablespoons of sugar. Whisk in ¼ cup of the milk to make a thick paste.
3. Whisk in remaining milk, cream, and salt.
4. Heat over medium high heat, and remove when bubbles form around the edges.
5. Remove from the heat, and whisk in ½ cup of the hot cream. Whisk constantly, to avoid cooking the eggs.
6. Add another ½ cup of the hot cream to temper the yolks.
7. Pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly until it coats the back of a spoon. You will be able to run your finger down the middle, and it will hold a clear path. Cook for 1 minute longer.
8. Strain the base to catch any bits. Add vanilla.
9. Pour into a container and place in an ice bath. Stir occasionally, and when it has cooled, covered with plastic wrap and chill for at least 2 hours or overnight.
10. Freeze in your ice maker according to the manufacturer instructions.
11. Transfer to a freezer-safe container to freeze until firm.

Source: Dark Chocolate Ice Cream – Baked Bree