-
1
Special equipment: an ice cream maker
-
2
For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar.
-
3
Stir it around to combine.
-
4
Using a small paring knife, split the vanilla bean down the middle.
-
5
Scrape out the caviar inside and add it to the pan along with the bean.
-
6
Stir the mixture around and heat it up until it's hot but not boiling.
-
7
Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
-
8
Remove the vanilla bean from the saucepan.
-
9
Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly.
-
10
This will temper the egg yolks so that they don't scramble when they're added to the saucepan.
-
11
Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
-
12
Set a fine-mesh strainer over a clean glass bowl and strain the custard.
-
13
Don't worry if it looks a little lumpy!
-
14
That just means you're perfectly imperfect.
-
15
Add the heavy cream to the bowl and stir to combine.
-
16
Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
-
17
For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler.
-
18
When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine.
-
19
Return this mixture back to the pitcher.
-
20
(This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.)
-
21
Whisk the cocoa into the pitcher.
-
22
Pour into an ice cream maker and churn as per the manufacturer's instructions.
-
23
(This will take approximately 1 hour.)
-
24
Line two 6-cup loaf pans with plastic wrap.
-
25
Scoop half of the chocolate ice cream into each.
-
26
Smooth them over and place in the freezer for at least 1 hour.
-
27
To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions.
-
28
(Again, approximately 1 hour.)
-
29
Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each.
-
30
Smooth and return to the freezer for at least 1 hour.
-
31
For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture).
-
32
Pour the pureed strawberries into the final third of the chilled custard mixtures and stir.
-
33
Pour into the ice cream maker and churn.
-
34
Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer.
-
35
Smooth and return to the freezer for at least an hour.
-
36
To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap.
-
37
Slice neatly with a knife that has been dipped in very hot water.
