These Olive Oil Ice cream pops are made with a smooth, fruity olive oil ice cream, and finished with a milk chocolate magic shell and drizzled with dark chocolate.
Olive Oil Chocolate Chip Ice Cream
- 135g sugar
- 4 egg yolks
- 1 tsp vanilla bean paste (optional)
- Pinch of salt
- 435g whole milk
- 290g heavy cream
- 75g Filippo Berio Delicato Olive Oil
- 70g dark chocolate (I used 70%)
- 15g Filippo Berio Extra Light Olive Oil
Milk Chocolate Magic Shell
- 400g milk chocolate
- 80g Filippo Berio Extra Light Olive Oil
- Melted dark chocolate mixed with a little neutral oil, for drizzling (optional)
OLIVE OIL CHOCOLATE CHIP ICE CREAM
- In a medium bowl, combine the egg yolks, sugar, salt, and vanilla bean paste. Whisk well until pale. Set aside.
- In a large pot over medium heat, heat the milk until bubbles begin to form around the outer edge of the pot. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling.
- Pour the milk and yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer.
- Strain though a fine mesh strainer. Stir in the cream, then add the Filippo Berio Delicato Olive Oil Transfer to an airtight container and chill for at least two hours, or overnight.
- Before you churn the ice cream, make the chocolate chips - melt together the dark chocolate and Filippo Berio Extra Light Olive Oil together in the microwave and pour onto a parchment paper lined baking sheet. Freeze until the last 2 minutes of the ice cream churning.
- Churn in an ice cream maker according to manufacturer's instructions. In the last two minutes of the churning, remove the chocolate chip mixture from the freezer and cut into pieces or crumple to break up. Add to the churner and allow to incorporate.
- Divide the ice cream amongst the ice cream moulds and add a stick. Allow to freeze, ideally overnight, until totally solid. Alternatively you can transfer to a freezer safe container and smooth down, then place a piece of plastic wrap directly against the surface of the ice cream and freeze until solid.
MILK CHOCOLATE MAGIC SHELL
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the milk chocolate and the Filippo Berio Extra Light Olive Oil into the bowl, and stir well, heating until the mixture is smooth and cohesive.
- Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.
- Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the magic shell.
- Working with one at a time, dip an ice cream pop into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing one pop out at a time).
- Repeat with the remaining pops until all are coated. Allow to sit in the freezer for another 15 minutes to firm up completely before drizzling with melted dark chocolate. If needed, add a little neutral oil to the white chocolate to help make it easier to drizzle.
Store leftovers in an airtight container in the freezer.
Keywords: Ice Cream Pops, Magnum, Olive Oil Ice Cream, Ice Cream, Olive Oil, Filippo Berio