- 1 cup heavy whipping cream
- 2 cups whole milk
- 3 egg yolks
- 1/2 cup granulated sugar, divided
- 1 tsp. salt
- 1 orange, zested
- 1/4 cup Blood Orange Olive Oil
Olive Oil Chocolate
- 1/2 cup bittersweet chocolate chips
- 1 tbsp. Blood Orange Olive Oil
Once the mixture begins to simmer, ladle 1/2 cup of the simmering milk into the egg/sugar mixture, slowly pouring as you whisk constantly. Do this one more time with another 1/2 cup of the simmering milk. This allows your eggs to temper, before adding them back into the ice cream base, keeping them from turning into scrambled eggs.
Slowly add the tempered egg mixture back into the saucepan, whisking as you pour. Bring the mixture back up to a simmer and allow it to thicken slightly, until it coats the back of a spoon. Remove from the heat and pour through a fine mesh sieve into a large bowl. Cover with plastic wrap and place into the fridge to cool completely, about 8 hours or overnight.
While the ice cream base is chilling, make the olive oil chocolate. In a small saucepan, heat the chocolate chips and olive oil over medium heat, stirring until melted and smooth. Remove from heat and pour onto a baking sheet lined with parchment paper. Place into the freezer until hardened.
Once the ice cream base has chilled, remove from the fridge and whisk in the 1/4 cup olive oil. Process the base in your ice cream mixer according to its specific directions. While the ice cream begins to churn, remove the hardened olive oil chocolate from the freezer and chop into tiny pieces. Add the chopped chocolate to the churning ice cream.