Prepare the Vanilla Infusion: Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine cream, milk, and half the sugar with the vanilla seeds and pod. Heat over medium-low until bubbles form (about 5 minutes).

Create the Custard Base: Whisk egg yolks with remaining sugar until pale (about 3 minutes). Slowly add hot cream mixture while whisking. Return to saucepan to cook until it coats the back of the spoon (170°F/77°C).

Strain and Cool: Pour custard through a strainer into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

Freeze in Ninja Creami Container: Pour cooled custard into Ninja Creami container, leaving space at the top, and freeze for a minimum of 12 hours.

Process in Ninja Creami: Let sit for 2-3 minutes to soften, install Ice Cream blade, and process on the 'Ice Cream' setting. Add milk if mixture appears crumbly.

Bloom the Chocolate: Place chopped chocolate in a bowl. Whisk cocoa powder and brown sugar in a saucepan, add milk, then cream and espresso powder, heating until steaming.

Create Chocolate Base: Pour hot milk mixture over chopped chocolate, let sit for 30 seconds, then whisk until smooth.

Temper and Thicken: Whisk egg yolks, gradually add some chocolate mixture, then return to saucepan and cook over low heat until slightly thickened (about 5 minutes).

Final Preparation: Stir in vanilla extract, cool completely, then freeze for 12-24 hours.

Transform into Gelato: Process using the 'Gelato' setting.

Prepare Strawberry Puree: Combine strawberries, sugar, and honey in a food processor, pulse until roughly chopped, then process until smooth.

Balance the Flavours: Add lemon juice and water to the puree, stir well, and adjust sweetness as needed.

Strain for Smoothness (Optional): Strain the mixture through a sieve for smooth sorbet.

Freeze Preparation: Pour mixture into Ninja Creami container and freeze for 16-24 hours.

Create Perfect Sorbet: Process using the 'Sorbet' setting.