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The ice cream-olive oil experiment
Chocolate ice cream with chili pepper olive oil
I have tasted a brownie with chili pepper before, on a Food Festival. These flavors combined were unique. It seemed like the flavor of the chocolate was extra powerful because of the chili peppers. So we thought, this must taste good in ice cream as well! Let's try! We would like to share this successful shot of combining ice cream with olive oil.
Ingredients for chocolate ice cream with chili pepper olive oil
3 dl milk
4 tbsp Al Peperoncino olive oil
4 (large) egg yolks
50 gr (fine) sugar
100 gr milk chocolate, chopped
3 dl whipping cream
Put the milk in the pan and bring to a boil. Beat the egg yolks with sugar until the mixture is thick and light yellow. Add the chopped chocolate in the milk and let it melt while stirring. Pour the cholocate milk with the yolk mixture while you stir it. Heat au bain marie, 3-4 minutes until thickened a little. Let cool. Add the chili pepper olive oil. How much of the oil you add, depends on if you like your ice cream to be spicy or with a soft kick. Put the mixture in the fridge for at least 4 hours. Whip the cream and put it through the mixture that has been cooled down. Scoop the mixture in the ice cream maker and churn for appr. 30 minutes.
You're not in the mood to make this ice cream yourself? Naturally, you can buy chocolate ice cream in the supermarket and add a little chili pepper olive oil to top it off. Other combinations you could try are strawberry or lemon ice cream with basil olive oil. Or vanilla ice cream with rosemary olive oil.
