Chop the chocolate into chunks and set them aside
Mix the milk, sugar, and salt together in a pot, and set aside.
In a seperate bowl whip together the egg yolks and set them aside.
Pour the cream into a large bowl and set a strainer on top of the bowl. Set it aside. Heat the milk, sugar, and salt mixture until it's warm.
When the milk, sugar, and salt mixture is warm, pour it into the bowl of egg yolks. Pour it in slowly and keep whisking . Pour the egg yolk, milk, sugar, and salt mixture back into the pot.
Keep the heat on medium and keep stirring the mixture until you have a thickened sort of custard. Remember to scrape around the bottom of the pot too so nothing burns.
When it coats the spoon or spatula, it's ready. Pour the custard mixture through the strainer and into the cream.
Add in the chunked chocolate and stir it into the mixture.
Blend the olive oil into the custard thoroughly. Whisk it hard, so that it's combined thoroughly.
Then set the bowl in an ice bath and whisk everything well until it's cooled.
Set the bowl in the fridge for a few hours or even over night to chill thoroughly, then pour it into an ice cream machine. 25 minutes later you've got ice cream. Sprinkle the top with sea salt .
- 6.0 Egg yolks
- 1/3c Milk
- 1.0pch Salt
- 1.0c Whipping cream
- 1/2c Extra virgin olive oil
- 4.0oz Good quality chocolate
- Large crystals sea salt
- 1/2c sugar