If you want to make a cake for summer, it should be an ice cream cake and a chocolate-coffee one at that!
FOR THE BROWNIE LAYER: Preheat oven to 350º F. Line an 8-inch springform pan with parchment paper and grease the bottom and sides generously
Pour the melted chocolate mixture into the eggs and whisk to combine, then fold in the flour and 2 tablespoons of the cacao nibs. Pour the batter into the prepared pan and sprinkle with the rest of the nibs. Combine the milk, remaining heavy cream, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat, being careful to not let the mixture boil. Stir often, and cook until the mixture coats the back of a spoon, about 10 minutes. Strain the mixture over the coffee-infused cream and stir to combine. Add in the coffee liqueur if using. Chill over an ice bath .
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