Lava Cake and French Vanilla Ice Cream

Crème Anglaise: Heat up ½ cup of milk and ½ cup of heavy cream in a saucepan on medium-low heat, add vanilla beans (including the pod), making sure the cream/milk mixture does not boil. In a separate bowl, whisk 3 large egg yolks and add a pinch of salt While whisking, gradually adds 3 tablespoons of sugar, and continue vigorously whisking the yolks until they turn somewhat pale. Pour a bit of the hot milk/cream mixture into the yolks while whisking to temper the yolks. Then pour the yolks into the saucepan with the rest of the milk/cream mixture while whisking. Whisk the Crème Anglaise continuously on low heat for 3 to 5 minutes until the cream coats the back of the spoon.

Ice cream: Strain and place the Crème Anglaise in the fridge for 30 minutes to cool down. After 30 minutes, if you have an ice cream machine, simply put the Crème Anglaise into the machine, churn until the desired thickness is achieved, and then place it in the freezer overnight. If there is no available machine, you can put the Crème Anglaise in the freezer for 30 to 45 minutes, take it out and mix the frozen parts into the cream then place it back in the freezer. Repeat the same process at 30 to 45-minute intervals 3 or 4 times. After the ice cream is sufficiently solid, place it in the freezer for at least an hour before serving.

Cake batter: Place 3 ounces of chocolate and 3 tablespoons of butter in a double-boiler over low heat. Slowly mix the chocolate and butter as they melt. After the ganache has fully softened, take it off the heat and let it cool.

In a separate bowl, whisk 1 large egg and 2 egg yolks until they turn pale yellow and slightly thicken. Add 1 tablespoon of all-purpose flour, 2 tablespoons of granulated sugar, and a small pinch of salt to the eggs. Mix well. First, pour about ⅓ of the ganache into the eggs and mix. Then add the rest of the ganache and fold it into the eggs.

Brush the insides of 2 ramekins with butter and dust with flour or chocolate powder. Discard the extra flour. Pour the batter into the ramekins and bake for 6 to 10 minutes at 450 °F / 232 °C.

Take the lava cakes out and let them cool down for about a minute. Invert the cakes on a plate and shake a few times until they fall. If they don't come out easily, use an offset spatula or a paring knife to gently detach the edges of the cakes from the ramekins.

Serve the lava cake with a rocher or quenelle of ice cream and fruits.