This is a super-chocolaty, super-smooth gelato for lovers of dark chocolate. The olive oil flavor is pretty subtle, so you can use a stronger flavored oil or add more if you want to really taste it. The chocolate flavor is quite prominent, so choose high-quality ingredients. I used Droste cocoa powder and Madecasse Chocolate Discs.
2½ cups whole milk
1½ cups heavy cream
5 egg yolks
¾ cup sugar
½ cup double-dutch dark cocoa powder
4 ounces 72% chocolate bits or broken bars
1 teaspoon vanilla extract
1 teaspoon coffee liqueur
Pinch kosher salt
3 ounces mild-flavored extra virgin olive oil
Heat the milk, cream, and 1/2 cup sugar in a saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Remove from heat.
While milk mixture comes to a simmer, whisk 1/4 cup sugar with egg yolks until light and fluffy. Stir chocolate mixture into egg yolks one spoonful at a time until the egg mixture is very warm. Stir the egg/chocolate mixture back into the pan with the rest of the chocolate mixture. Cook over medium-low heat until thickened. Do not allow the mixture to boil. As mixture becomes thick, add vanilla, liqueur, salt, and olive oil, mixing well.
Transfer the custard to a bowl, place a piece of plastic wrap directly on top of the custard, and chill completely.
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions.