Preparation

1. Place two strips of plastic wrap on top of an English cake pan — one strip in each direction, so that the nylon slopes down on all four sides of the mold. Put the mold in the freezer while preparing the ganache and ice cream.

2. Prepare the ganache: In a small saucepan bring the cream to a boil. In a heat-proof bowl put the dark chocolate and pour the hot cream and the liqueur over it. Wait about 1 minute for a melting chocolate lens and stir to get a smooth cream. Pour the chocolate ganache into the frozen mold and flatten into an even layer. Put the mold back in the freezer.

3. In a large, heat-resistant bowl placed on a pot of boiling water (double pot) whisk the yolks with the sugar. Continue whisking non-stop to prevent the yolks from cooking, until you get a light and double in volume mixture — about 5 minutes. At the end of the process, the mixture should look like a thick, yellow batter of a cake. Remove the mixture from the heat and keep whisking until it cools.

4. In a mixer bowl with a whisk, beat the heavy cream into a firm whipped cream. Ventilate the egg yolk mixture with one tablespoon of the whipped cream, then fold the rest of the whipped cream into the egg yolk mixture.

5. Divide the basic ice cream between two bowls — one with the banana puree and the pina colada and the other with the strawberry and calvados puree. Gently fold the purees into the ice cream and pour the mixtures into the frozen mold, one above the other. Fold the plastic wrap over the ice cream and put in the freezer overnight.

6. Remove the ice cream from the freezer a few minutes before serving, so that it softens. Turn it over on a serving plate, slice and serve.