Instructions

1. In a medium saucepan, heat the whole milk and 1 cup of heavy cream over medium heat until it begins to simmer. Remove from heat immediately to avoid boiling.
2. In a separate mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is well combined and slightly thickened.
3. Gradually pour the hot milk mixture into the egg mixture while whisking constantly to prevent curdling.
4. Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens and coats the back of a spoon. This should take about 10-15 minutes. Do not let it boil.
5. Once thickened, remove from heat and stir in the vanilla extract. Allow the custard to cool completely at room temperature, then refrigerate until chilled, about 1-2 hours.
6. While the custard is chilling, prepare the chocolate ganache. Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir until the mixture is smooth and glossy. Set aside to cool slightly.
7. Once the custard is chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. In a lidded container, layer the churned ice cream with the crumbled yellow cake and drizzle with chocolate ganache. Repeat the layers until all ingredients are used, finishing with a layer of ganache on top.
9. Cover the container and freeze the ice cream for at least 4 hours, or until firm.
10. Serve the Boston Cream Ice Cream in bowls or cones, and enjoy the delightful combination of rich vanilla, chocolate, and cake. For an extra touch, garnish with whipped cream or shaved chocolate.