Chocolate Malt Ice Cream Cake 

INGREDIENTS

For Ice Cream:
• 1 cup whole milk
• Pinch of salt
• 3/4 cup sugar
• 1 vanilla bean, split lengthwise
• 2 cups heavy cream
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 cups malted milk balls, coarsely chopped plus more for garnish
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 teaspoon white vinegar
• 1 teaspoon vanilla
• 1 1/4 cup hot fudge, divided
• 1 cup heavy cream
• 1/2 tablespoon granulated sugar

INSTRUCTIONS

1. In a medium sauce pan, combine the milk, salt and sugar. Scrape the seeds from the vanilla bean and add the seeds and bean pod to the pot. Bring mixture just to a boil then cover, remove from heat and steep for 1 hour.
2. Fill a large bowl with ice and set a medium bowl on top of the ice. Add the cream to the medium bowl and place a fine mesh sieve on top of the medium bowl. Whisk together the egg yolks in a medium bowl. Set aside.
3. Return the saucepan to the stove over medium heat. Warm just until it reaches a simmer and steam rises from the liquid. Slowly pour the warm milk into the egg yolks, whisking constantly until half the milk has been incorporated. Slowly pour the egg mixture into the saucepan with the remaining milk, whisking constantly. Continue cooking the mixture, stirring constantly with a rubber spatula until mixture has thickened and coats the back of the spatula.
4. Pour the custard through the sieve. Stir the mixture over the ice bath until completely cooled. Cover and refrigerate over night.
5. Preheat oven to 350 degrees. Grease the sides of a 10-inch springform pan. Set aside.
6. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add the water, vegetable oil, vinegar and vanilla. Stir until completely moistened. Pour into prepared springform pan. Bake in preheated oven for 30-35 minutes. Cool completely.
7. Remove ice cream custard from refrigerator and remove vanilla bean pod from custard. Churn in ice cream maker according to manufacturer's instructions. When done, fold in malted milk balls. Store in freezer until ready to assemble.
8. Top cooled cake with 1 cup hot fudge. Spread evenly. Freeze for 1 hour. Remove ice cream from freezer and set on counter for 15 minutes if frozen solid, or until slightly softened. Spread ice cream over fudge layer. Return to freezer for at least 4 hours or until frozen solid.
9. When ready to serve, beat heavy cream and sugar on high speed until stiff peaks form. Remove sides of springform pan and transfer to a serving plate. Spread over top of cake. Drizzle with remaining 1/4 cup hot fudge and top with additional malted milk balls, if desired.