Remove the ice cream from the freezer for 15 to 20 minutes to soften.

Line a 4 by 8-inch loaf pan with 2 pieces of plastic wrap, 1 going lengthwise and the other crosswise. Put it into the freezer while the ice cream softens.

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. Make another layer with the strawberry ice cream and another with the vanilla, sprinkling a little salt on top of each layer. Close the plastic in both directions and put the pan into the freezer for 3 hours or overnight. Put the plates in the freezer at the same time to reduce melting when served.

Remove the plates and ice cream from the freezer. Unwrap and put the ice cream on a cutting board. Run a knife under hot water for a moment and slice 3/4-inch thick slices. Place a slice on a plate, spoon 1/4-cup Strawberries Balsamic Sauce on top, if using, and serve quickly.

Chef's Note: If ice cream does not easily come out of its mold, run mold briefly under hot water.

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.

2 cups strawberries, stemmed and quartered

1/4 cup balsamic vinegar

1/4 cup superfine sugar

Salt and freshly ground black pepper

Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.