"Speed Scratch" Neapolitan

Directions

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