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1
Remove the ice cream from the freezer for 15 to 20 minutes to soften.
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2
Line a 4 by 8-inch loaf pan with 2 pieces of plastic wrap, 1 going lengthwise and the other crosswise.
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3
Put it into the freezer while the ice cream softens.
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4
Spoon out the chocolate ice cream into the bottom of the loaf pan and spread it evenly with the back of the spoon; sprinkle a little salt on top.
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5
Make another layer with the strawberry ice cream and another with the vanilla, sprinkling a little salt on top of each layer.
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6
Close the plastic in both directions and put the pan into the freezer for 3 hours or overnight.
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7
Put the plates in the freezer at the same time to reduce melting when served.
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8
Remove the plates and ice cream from the freezer.
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9
Unwrap and put the ice cream on a cutting board.
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10
Run a knife under hot water for a moment and slice 3/4-inch thick slices.
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11
Place a slice on a plate, spoon 1/4-cup Strawberries Balsamic Sauce on top, if using, and serve quickly.
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12
Chef's Note: If ice cream does not easily come out of its mold, run mold briefly under hot water.
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13
Entertaining Note: Vary to more exotic ice cream flavors if you like, just be sure to adjust the sauce to go with the new flavors.
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14
2 cups strawberries, stemmed and quartered
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15
1/4 cup balsamic vinegar
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16
1/4 cup superfine sugar
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17
Salt and freshly ground black pepper
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18
Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them.
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19
Add a pinch each of salt and pepper.
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20
Toss gently and marinate for 2 to 3 minutes.
