Ingredients:
2 1/2 cupsheavy cream
1 (14-ounce) can sweetened condensed milk
3 tablespoonsextra-virgin olive oil
1/2 teaspoonkosher salt
1/2 cup(60 grams) cacao nibs
100 gramsmilk chocolate, grated or shaved with a peeler
Directions:
In a large bowl, using a whisk or hand mixer, whip the heavy cream to stiff peaks.
Add the condensed milk, olive oil, and salt. Whisk just until incorporated (err on the side of undermixing versus overmixing).
Gently fold the chocolate and cocoa nibs in the whipped cream mixture, pour the mixture in a loaf tin or a couple of quart containers. Cover the ice cream with parchment paper (touching the ice cream) to prevent freezer burn.
Freeze for 6 to 12 hours.