Harissa Espresso Ice Cream

This recipe took first place at our “Olive Oil Ice Cream” contest at the 2015 Iowa State Fair

2/3 Cup honey
1-1/2 Cups heavy cream
4 egg yolks, beaten
1/3 Cup Harissa Olive Oil
2 Tbsp Espresso Balsamic Vinegar
2 t Vanilla Paste
1/2 C chocolate chips, chopped

Mix cream and honey in pan until honey is dissolved. Add yolks, very slowly, whisking as you pour. Continue whisking until mixture is thickened and coat the whisk (8-10 mins). Turn off heat and remove. Add olive oil, vinegar, vanilla and chocolate chips. Mix and pour into ice cream maker when cool and freeze according to maker’s directions.