Dark Chocolate and Olive Oil Ice Cream

There is amazing energy in the food we eat. It supplies our bodies with nutrients and calories and if you apply intention, food can become an instrument to heal, nurture, empower, gladden, and even to compel. Use the recipe below to tap into your kitchen witchery powers and mix up a magickal treat.

You will need:

1 1/2 cups whole milk

1 cup heavy cream

1/2 cup of strong coffee

1/4 cup cocoa powder

1/4 teaspoon salt

6 large egg yolks

1/2 cup granulated sugar

a 3oz bar if good quality chocolate, broken into pieces 6 tablespoon

good quality olive oil

flakey salt to finish

Begin by setting an intention. Figure out why you want to make this and who you want to make it for. Then hone your answers into a clear concise statement. This is your intention. Your intention might be something like, "Happiness swells with each bite." "With these foods of love your affection for me grows sweeter." Or "With each bite, you see me in a new light."

State your intention as you gather and prepare the ingredients. When you are ready begin by vigorously whisk the egg yolks and sugar together as you focus on your actions and hold your intention firmly in your mind. Whisk until the mixture becomes smooth and creamy. Set the bowl aside.

Place the milk and cream in a saucepan and heat over medium to medium-low setting until mixture comes to a simmer. Stir the mixture, focusing on the process and your intention, as it heats. In a small bowl, whisk the cocoa and salt together. Stir the coffee and the cocoa mixture into milk mixture and continue to heat on medium low for about 5 minutes. Ladle out 1/2 cup of the milk mixture into the egg mixture and whisk to combine. When mixture is tempered, add the egg mixture into the pot with the remaining milk mixture. Heat on low whisking constantly until mixture is thick enough to coat the spoon, about 3 minutes.

Place chocolate pieces in a stainless steel mixing bowl, set a sieve over the bowl and pour the cooked milk mixture through the sieve over the chocolate. Set sieve aside and whisk the melting chocolate into the ice cream base to incorporate, about 2 minutes. Set aside to cool.

When mixture has cooled to room temperature, whisk the olive oil into the ice cream base, 1 tablespoon at a time, whisking constantly to emulsify.

Cover bowl and freeze for 4 hours or overnight.