Thomas Keller's Dark Chocolate Ice Cream with Chocolate Olive Oil Crumble Recipe

Thomas Keller's Dark Chocolate Ice Cream with Chocolate Olive Oil Crumble Recipe

Dark Chocolate Ice Cream

Yield: 1 Liter

Ingredients:

½ cup (115 ml) heavy cream

1 ½ cup (350 ml) whole milk

100g cane sugar

5 egg yolks

125g K+M Dark Morceaux (77%)

 

Instructions:

  1. Place Morceaux in mixing bowl.
  2. Whisk egg yolks in a medium mixing bowl.
  3. Combine heavy cream, milk, and sugar in a heavy bottom sauce pot. Bring to a quick scald, then remove from heat.
  4. Ladle 2 ounces of hot liquid into egg yolks, stirring constantly, to temper the eggs. 
  5. Add tempered yolk mixture back to pot with remaining liquid, and stir to combine. 
  6. Return pot to heat source, and stir with rubber spatula.
  7. Cook until mixture is nape, or coats the back of the spatula.
  8. Strain hot mixture with fine mesh strainer over chopped chocolate. Whisk to mix.
  9. Once chocolate is melted and incorporated, place pot over ice bath, and cool completely.
  10. Follow instructions on ice cream maker. 

 

Chocolate Olive Oil Crumble 

Ingredients:

1/3 cup (65g) K+M Dark Chocolate Morceaux, chipped

1/3 cup (65g) MANNI “Per Mi Figlio” extra-virgin olive oil

1/3 cup (70g) sugar

1/3 cup (65g) dark brown sugar

½ cup (45g) dark cocoa powder

1 cup (140g) Cup4Cup Multipurpose Flour

1 large egg

Yield: 1 pound crumble topping

 

Instructions:

  1. Preheat oven to 325°F.
  2. Combine the K+M Chocolate and olive oil in a double boiler and warm just until the chocolate melts and is pliable.
  3. Combine the dry ingredients in a stand mixer fitted with a paddle attachment. Paddle to evenly distribute the ingredients.
  4. Add the egg and olive oil / chocolate mixture to the mixer and paddle at low speed until all the ingredients come together.
  5. Gradually increase the speed to high and process until the dough is crumbly and resembles uncompacted asphalt. 
  6. Spread the mixture out onto a parchment-lined sheet pan into a single layer. Break up any larger clumps of dough with your fingers.
  7. Bake for 30 minutes or until crisp. 
  8. Allow to cool then store in an air-tight container until needed.

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