Layered Vanilla Chocolate Ice Cream Cake

Ingredients

• 1 Vanilla bean
• 500 ml milk
• 250 ml Whipping Cream
• 150 g sugar
• 1 egg
• 5 egg yolks
• 1 tsp salt
• 4 tbsp orange blossom water
• 350 g dark chocolate couverture
• cocoa powder (for dusting)

Instructions

1. 1.

   Slice the vanilla bean and scrape out the seeds. Whisk the cream with milk and 75 g sugar over low heat until it boils, then remove from heat.

2. 2.

   Beat the egg with yolks, remaining sugar, vanilla seeds, and orange blossom water over a hot but not boiling water bath until creamy. Gradually add the warm cream mixture while whisking continuously for another 2 minutes. Cool the batter, stirring occasionally. Pour into an ice cream maker and churn to completion.

3. 3.

   Melt two-thirds of the chocolate couverture over a gentle water bath and spread thinly on a marble or glass slab. Let it cool until just set. Using a sharp knife, cut long rectangles and gently lift with a spatula. Line a loaf pan with plastic wrap and cover the base with vanilla ice cream. Carefully place chocolate slabs atop, then add another layer of ice cream. Repeat until the pan is full and ingredients are used. Freeze for 4–5 hours.

4. 4.

   Melt the remaining chocolate and spread on a work surface using the same method. Use a spatula to scrape large chocolate shavings. Before serving, break the cake, garnish with chocolate shavings, and dust with cocoa powder.