Chocolate Pithivier with Prune and Armangac Ice Cream

• 125ml Milk
• ½ Vanilla bean, split and scraped
• 1½ Free-range egg yolks

Bring the milk and vanilla bean to the boil in a heavy-based saucepan over a low heat. Whisk together the egg yolks and 35g sugar in a bowl until pale and doubled in volume. Whisk in the flour and continue to whisk until the mixture is smooth. Pour a third of the boiled milk onto the egg mixture an