Place the egg yolks and the sugar in a medium sized bowl and whisk until pale yellow. Set aside.

Split the vanilla bean lengthwise and scrape out the caviar and set aside.

Pour the whole milk into a small saucepan and add the caviar and pod to the pot. Place the saucepan over medium heat and bring to a low simmer. Remove the pot from the heat just before boiling.

Transfer two ladles-full of the hot milk to the yolk mixture and immediately whisk to combine. Pour the yolk mixture into the saucepan and return it to the heat. Cook over low heat until the mixture is thick enough to coat the back of a spoon.

Pour the milk mixture through a fine mesh strainer into a large non-reactive bowl. Discard the solids and place the bowl in a large ice water bath. Whisk to bring the temperature of the mixture down to room temperature. Stir in the heavy cream and continue to whisk until the mixture is slightly chilled.

Pour the ice cream into an ice cream maker and churn for 30 minutes or until the ice cream resembles soft serve. Spoon the ice cream into a loaf pan and spread to form an even layer using the back of a spoon. Cover the pan and transfer to the freezer. Let freeze for at least 3 hours or overnight.

Brew a shot of espresso and stir in 1/2 oz of your favorite amaro if desired. Place two scoops of ice cream in a glass and sprinkle the ice cream with a little salt. Pour the espresso shot over the ice cream. Repeat until you run out of ice cream, glasses or guests.

Serve immediately.