Vanilla ice cream:Heat the milk and cream with the vanilla bean. Cover and let infuse for 30 minutes.Scrape the vanilla bean and reserve.Whisk the egg yolks with the sugar, then add the milk, whisking well.Return the mixture to the saucepan and cook until thickened.Add the pure vanilla extract and whisk.Refrigerate the custard until very cold, then pour into an ice cream maker and churn according to the manufacturer’s instructions.Brown butter pound cake:Preheat the oven to 325°F (160°C) and put a rack in the center.Butter and flour a 9″x9″ (23cm x 23cm) square pan.Place the butter in a 10″ (25cm) saucepan over medium heat.Brown the butter until the milk solids are dark chocolate brown and the butter smells nutty.Strain the butter through a sieve into a shallow bowl.Refrigerate for 15 to 30 minutes.Combine the flour, baking powder, and salt.Beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.Add the eggs one at a time, whisking well, then the vanilla extract.Incorporate the dry ingredients at low speed until just combined.Pour the batter into the prepared pan.Smooth the top with a rubber spatula.Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 25 minutes.Let cool in the pan for 10 minutes.Run a knife around the edges and invert onto a rack to cool completely.Chocolate glaze for frozen petit fours:Combine the cream and light corn syrup in a small saucepan over medium heat until it comes to a boil.Remove from the heat and add the dark chocolate. Let stand for 30 seconds, then whisk until the chocolate is fully melted.Add the vanilla extract and let cool until the mixture is lukewarm before glazing the petit fours.Meringue for Alaska bomb:Beat the egg whites, cream of tartar, and salt at high speed with an electric mixer until soft peaks form.Gradually add the sugar, sprinkling it in, until stiff peaks form.Assembly:Cut the pound cake in half.Assemble the Alaska bombs (for 4).Line the inside of 4 cups with a diameter of 3″ (7.5 cm) with plastic wrap.Cut two circles from the first half of the cake, using a cup as a template.Cut each cake circle in half horizontally. Reserve.Fill the cups with vanilla ice cream, alternating with frozen raspberries, until 1/2″ (1.25 cm) from the top.Place a cake circle on top and fold the plastic wrap over.Return to the freezer for a few hours.Remove the cups from the freezer.Using a piping bag, cover the ice cream domes with meringue.Use a torch to brown the meringue.Serve immediately.Assemble the frozen petit fours (for 8).Use a 4″ x 9″ (10 cm x 23 cm) cake mold and line it with plastic wrap, allowing it to overhang the edges.Cut the cake in half horizontally.Place one half of the cake in the mold, then spread the vanilla ice cream, sprinkled with frozen raspberries, to a thickness of 1/2″ (1.25 cm).Top with the other half of the cake, fold the plastic wrap over the top, and reserve in the freezer for several hours.Remove the cake from the freezer and, using a very sharp knife, cut into 8 squares.Prepare the chocolate glaze, and, using a fork, dip each square into the glaze.Let the petit fours drip onto parchment paper and decorate with small candies.Return to the freezer.Remove the petit fours from the freezer at least 20 minutes before serving.