Preheat the oven to 350 degrees F.
Crumble 8 cookies into small, bite-size pieces. Finely grind the remaining cookies in a food processor or blender . Add the butter and process until moist crumbs form. Press the mixture into bottom of a 9 1/2-inch spring form pan. Bake until golden, about 8 minutes. Remove from the oven and cool completely on a wire rack.
Spread all of the softened chocolate swirl ice cream over the crust . Sprinkle with half of the crumbled cookies and cover with 3/4 cup ganache (As necessary, microwave the ganache for 30 seconds to keep it at pouring consistency, but do not allow it to get too hot as it will melt the ice cream) and freeze until set.
Spread all of the softened mocha ice cream over the hardened ganache. Sprinkle with the remaining crumbled cookies. Freeze until very firm, at least 4 hours. Cut around pan sides to loosen cake . Turn the cake out onto a wire rack set over a baking sheet. Pour the ganache over the top and sides of the cake. Let sit and pour remaining ganache over so the cake is completely coated with chocolate.
Freeze on the wire rack until very firm, at least 4 hours. Serve cake straight from the freezer.
Preheat the oven to 350 degrees F and position the oven racks in the middle of the oven. Lightly grease 2 large baking sheets with 1 tablespoon of the butter and set aside.
Sift the flour, baking powder, baking soda, and salt into a medium bowl. Place the butter and sugar in the bowl of an electric mixer and cream the ingredients on high speed. Add the vanilla and egg, and combine on medium speed. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and combine on low speed. Remove bowl from mixer. Stir in walnuts by hand.
Form into balls about 2 tablespoons each in size. Divide the balls of dough between the prepared baking sheets, and press to slightly flatten, leaving about 2-inches of space between each cookie. Bake in batches in the oven until golden brown, about 20 minutes. Remove from the oven and cool on wire racks.
Yield: 24 cookies Combine the cream, milk, sugar, and orange zest in a medium, heavy saucepan . Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture, whisking, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap , pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Combine the chocolate and oil in a small saucepan and melt gently, stirring occasionally, over medium heat. Remove from the heat and let cool slightly.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and stir in the melted chocolate. Cover tightly and freeze until ready to use.
Yield: 1 quart Scald the cream and butter in a small saucepan over medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream and let sit for 2 minutes, then whisk until smooth. Let cool to room temperature before using. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)
In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat.
In a medium saucepan, bring the cream to a gentle boil. Remove from the heat.
In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
Remove the pan from the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
Yield: 3 1/2 cups
