Chocolate Ice Cream Cake with Nuts

Pour the milk into a saucepan. Slice the vanilla bean in half lengthwise and scrape out the seeds. Add to the milk and heat while stirring.

Combine the egg yolks with the sugar in a metal bowl and beat until light and creamy over a pan of hot (not boiling) water. Pour in the milk in a thin stream while whisking and beat again until thick and creamy.

Submerge the bottom of the bowl in an ice cold water bath and beat until cold.

Chop the chocolate finely and melt over a pan of hot water. Mix with about 50 ml of cream (approximately 1/4 cup) until smooth and allow to cool slightly.

Whisk the remaining cream until stiff and fold into the cold egg yolk cream. Set aside 1/4 of it and mix the other 3/4 with the melted chocolate.

Pour both mixtures separately into an ice cream maker and freeze for about 30 minutes.

Crumble the biscuit and mix with the chopped hazelnuts, the espresso, the rum and the sugar and cocoa powder.

Spoon 1/3 of the chocolate ice cream into a piping bag with a large nozzle and squeeze out onto a board lined with plastic wrap into a circle of about 20-24 cm (approximately 8 x 9 1/2 inches).

Distribute the biscuit mixture into the center, leaving a margin of 1.5 - 2 cm (1/2 x 3/4 inch).

Spoon the white ice cream into another pastry bag with a large nozzle and squeeze onto the ice cream cake and around the edge. Shower with toasted hazelnuts.

Fill the pastry bag with the remaining ice cream and pipe onto the surface of the ice cream cake and shower with grated chocolate.

Freeze for 3-4 hours.