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No Machine Chocolate and Olive Oil Ice Cream

1 3/4 cups whole milk

4 oz of semi-sweet chocolate chips

¼ cup heavy cream

¼ teaspoon kosher salt

½ cup plus 2 Tbsp. sugar

4 large egg yolks

special equipment: food processor

Bring milk, cream, chocolate, salt, and 1/2 cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.

Whisk egg yolks and remaining 2 tablespoons of sugar in a medium bowl until pale, about 2 minutes. Very slowly whisk 1/2 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Remove from heat and whisk in olive oil. Strain custard through a fine-mesh sieve into a medium bowl and let cool a bit. Once cool, pour into a gallon size zip bag and push out all the air. Lay flat and freeze till firm. Break up custard and run it through a food processor until it resembles soft serve ice cream. Transfer to a freezer safe container and freeze 2-3 hours more or until it firms up to the proper consistency.

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