Vanilla Ice Cream
Mix the cream and egg yolks together, then set the mix aside.
Mix together the sugar and powdered milk, then set it aside.
Add the honey, sugar/milk powder mix and scraped vanilla bean to the milk and bring it to a boil. Pour the boiling milk into the egg yolk and cream mixture while whisking the mix. The heat from the milk will pasteurize the egg yolks.
Pour the mix into flexible ice cube molds and freeze in your freezer for about 3 hours or until it is well-frozen.
After the ice cream base is fully frozen unmold it into the Electrolux Masterpiece Collection blender. Blend the frozen cubes on high until the mix is light and creamy (it should be totally smooth but still frozen).
Put the ice cream in a container and put back in the freezer for a couple hours to firm up the ice cream.
Full Dessert Assembly
Using a spoon, make a ring of chocolate sauce around the side of the plate.
Place the cake in the center of the plate and fill the center hole of the bunt cake with more chocolate sauce.
Scoop the vanilla ice cream on top of the cake and garnish with strawberries and mint.