Dutch Chocolate Olive Oil Ice Cream may sound strange at first, but once you try this mouth watering frozen treat you will wonder why it hasn't always been a staple in your freezer! This decadent dessert has a deep rich chocolate flavor that is complimented by a subtle fruity sweetness from the My Greek Orchard Extra Virgin Olive Oil. Unfortunately, I wasn't the first person to think of chocolate olive oil ice cream. You've likely seen (and hopefully tried) vanilla olive oil ice cream now being served at many of the unique ice cream shops or creameries popping up all over the United States. But the first time I ever tried a chocolate version was a Salted Chocolate Olive Oil Ice Cream at a fancy restaurant in Brooklyn, NY. I'm a sucker for anything "salty sweet" and man, oh, man did this hit the spot! After that I started researching recipes online and came across Sabrina Russo's version on her blog, My Three Seasons. Since I have two picky toddlers, I decided to tweak her recipe and combine it with my "old faithful" homemade vanilla ice cream that was passed down from my Granny. My recipe uses less salt, more olive oil, and a little vanilla extract. The vanilla extract really highlights the chocolate flavor and makes it taste "more chocolatey"! The earthiness of the extract also compliments the savory undertones of My Greek Orchard Extra Virgin Olive Oil. 

As you can tell by the photos, this ice cream is not only delicious and a perfect way to beat the summer heat, but it is kid approved!!! A fair warning, this ice cream doesn't last long! This recipe is great for novice and experience chefs alike because it can be made with or without an ice cream maker! The only difference in my opinion is the ice cream turns out more delicate with an ice cream maker. Don't shy away from using Fleur de sel and extra olive oil as toppings. Drizzle My Greek Orchard EVOO on top for an over the top, decadently smooth & creamy taste! I promise once you try it, you won't go back!

Ingredients

• 6 egg yolks
• 1 1/3 cup whole milk
• 1/2 cup Dutch cocoa powder
• 1/4 teaspoon kosher salt
• 12 teaspoons vanilla extract
• 1/3 cup granulated sugar
• 1 cup heavy whipping cream
• 8 tablespoons (approx. 1/2 cup) My Greek Orchard Extra Virgin Olive Oil
• 4 ounces bitter sweet chocolate, melted
• Optional Toppings: Drizzle EVOO & Sea Salt

Directions

1. Finely chop bittersweet chocolate and set aside in a medium glass (or heat proof) bowl. Prepare a larger bowl with ice water & set aside.
2. Over medium heat, warm milk and cream together in a medium size sauce pot until mixture comes to a gentle simmer. Stir in cocoa powder & salt (*amount of salt depends on taste; can go up to 1/2 tsp. but use less if you use table salt )
3. In a separate bowl, combine yolks & sugar. Whisk like a crazy person until your arm falls off OR mixture becomes thick and pale yellow (approx. 4-5 mins).
4. Temper egg mixture with warmed milk/cream mixture then slowly add tempered egg mix to the pot of remaining milk mixture. Continue to whisk mixture until the consistency is thick enough to coat the back of a spoon.
5. Pour mixture through a fine mesh sieve into the bowl containing the chopped chocolate. Place bowl in the larger bowl filled with ice water and allow the ice cream base to cool down to room temperature.
6. Whisk in My Greek Orchard Extra Virgin Olive Oil until emulsified.
7. Keep mixture over ice bath until custard has cooled completely. Cover ice cream mixture & refrigerate for 6 hours or overnight.
8. Use an ice cream machine to freeze ice cream according to manufacture's instructions. (*If you don't have an ice cream machine, you can freeze without one it just won't be as delicate.)
9. Transfer ice cream to a sealable container & place in freezer for 2 hours to allow the ice cream to set up further.
10. Serve & enjoy with optional toppings!!!