Neapolitan ice cream

Ingredients:

Custard base and a layer of vanilla ice cream

• 6 cups low-fat cream 10%
• 4 tbsp. sugar
• 1 vanilla bean
• 18 large egg yolks
• 6 cups heavy cream 33%

A layer of chocolate ice cream

• 180 g dark chocolate granules
• 2 tbsp. heavy cream
• 1/4 cup cocoa powder

Strawberry ice cream layer

• 450 g strawberries, hulled
• 2 tablespoons of sugar
• 1 - 2 drops of red food coloring
• Special equipment: freezer

Preparation:

1. Custard base and vanilla ice cream layer: In a medium saucepan, heat the heavy cream and sugar over medium heat. Stir with a spoon.
2. Using a small knife, cut the vanilla bean in half lengthwise. Scrape out the seeds and add them to the pan along with the bean. Stir the mixture and heat until hot, but not boiling.
3. Place the egg yolks in a medium bowl and whisk vigorously for 2 minutes, until light in color.
4. Remove the vanilla bean from the saucepan. Take a ladleful of the hot cream mixture and very slowly drizzle it over the yolks, whisking constantly. This will temper the yolks and prevent them from curdling when you add them to the saucepan. Add another ladleful of hot liquid, combine, and slowly pour the egg mixture into the cream, stirring with a spoon for about 2 minutes until the custard thickens and coats the spoon.
5. Place a fine-mesh sieve over a clean glass bowl and strain the cream. Don't worry if it looks a little lumpy! This is just home cooking, and that's perfectly fine. Add the heavy cream to the bowl and stir. Divide the mixture equally among three pitchers. Set one pitcher aside for the chocolate ice cream, and refrigerate the other two.
6. Chocolate Ice Cream Layer: Melt the dark chocolate chips and heavy cream in a double boiler. When the chocolate-cream mixture is smooth, add 1 cup of cream and stir. Pour the mixture back into the pitcher. (This step simply makes it easier to pour the chocolate into the pitcher with the cream, so you can omit it.) Whisk the cocoa powder into the pitcher. Pour the entire mixture into an ice cream maker and process according to the manufacturer's instructions. (This will take about 1 hour.)
7. Line two rectangular loaf pans with plastic wrap. Spoon chocolate ice cream evenly into each pan. Smooth the ice cream out and freeze for at least 1 hour.
8. Make vanilla ice cream. Pour the cream from the other pitcher into the ice cream maker and run it according to the instructions. (For about 1 hour).
9. Remove the molds from the freezer and spoon vanilla ice cream evenly into each. Smooth out the filling and return to the freezer for at least another hour.
10. Strawberry Ice Cream Layer: In a blender, combine the strawberries, sugar, and red food coloring. Blend until smooth (or don't blend too much if you prefer a more textured ice cream). Pour the strawberry puree into the third pitcher with the chilled cream and blend. Then pour into an ice cream maker and make strawberry ice cream.
11. Remove the molds from the freezer and divide the strawberry ice cream evenly into each. Smooth out the filling and freeze for at least 1 hour.
12. Innings: Remove the molds from the freezer, turn them upside down onto a serving platter, and remove the film. Carefully cut the ice cream with a knife, first dipping it in hot water.