Mocha Ice Cream Loaf - cooking recipe

Ingredients

1 cup milk
1 None vanilla bean, cut lengthwise and seeds scraped out
2/3 cup sugar
6 None egg yolks
8.75 oz dark chocolate, coarsely chopped and melted
2 tbsp instant coffee powder, dissolved in 2 tbsp hot water
1 1/2 cups heavy cream, cold
None None grated chocolate, for decorating

Preparation

In a small saucepan, bring milk, vanilla bean and seeds to a boil. Remove bean. Whisk together sugar and egg yolks then slowly pour into milk, stirring constantly. Cook, stirring constantly, over low heat until slightly thickened. Strain then distribute equally between 2 bowls. Add melted chocolate to 1 bowl and the coffee to other bowl. Allow to cool, stirring occasionally.
Rinse and line an 8 x 3 inch loaf pan with foil. Whip cream until stiff then add around 1/2 to chocolate mixture. Transfer to prepared pan and freeze for 30 mins. Chill remaining whipped cream.
Fold remaining whipped cream into coffee mixture and add to loaf pan. Smooth the surface, cover with plastic wrap and freeze for at least 6 hours. Remove parfait from pan, discarding foil. Place on a serving plate, decorate with grated chocolate and cut into slices. Serve immediately.