Vanilla Ice Cream with Strawberry Sauce (Strawberry Syrup)

Line a mold with aluminum foil and refrigerate

Place the water and sugar in a small saucepan and bring to a boil

Reduce heat and simmer until the syrup reaches 240°F, or the soft-ball stage

Let cool slightly

In a separate bowl, whip the egg yolks until thick and fluffy

Add the warm strawberry syrup in a thin stream, whipping constantly

Continue whipping until the cream is slightly chilled

Refrigerate until completely chilled

Whip heavy cream to stiff peaks and fold into the egg yolk mixture, mixing well

Pour half of the mixture into the prepared mold

Sprinkle with liqueur-soaked cookies and top with remaining cream, covering with plastic wrap

Freeze for 4 hours or overnight

Make the strawberry sauce: drain the syrup from the strawberries and add water to make 4 cups

Whisk in cornstarch and cook over medium heat for 5 minutes, whisking constantly

Add red food coloring if desired

Combine with strawberry gelato and mix until smooth

Remove from heat and let cool slightly

Pour into a prepared mold and refrigerate

Make the chocolate shavings: cut thin strips of tablet using a vegetable peeler

Form cylinders for garnishing

Whip 1 cup of heavy cream to stiff peaks and use as a topping

Unmold the ice cream and place on a chilled plate

Remove plastic wrap, spread strawberry sauce around, and decorate with chocolate shavings and whipped cream