Chocolate Ice Cream
Slit the vanilla bean lengthwise and scrape out the seeds. Boil the water with the vanilla seeds and sugar for several minutes, until the sugar is completely dissolved.
Meanwhile, stir the cocoa with 3 tablespoons cold water until smooth, pour into the pot and boil again. Remove the pan from the heat, add instant coffee and cocoa liquor and let the mixture cool.
Place the mixture in an ice cream maker and freeze according to the manufacturer's directions. If no ice machine is available, pour the mixture into a metal bowl, freeze for 4 hours and stir the mixture every 30 minutes with a hand mixer. Pour into glasses and serve sprinkled with grated chocolate.