• Note: if using a Kitchenaid ice cream attachment for this recipe, make sure the bowl has had at LEAST 24 hours to freeze in the coldest part of your freezer by the time you're ready to churn the ice cream.

Custard Ice Cream Base

• To begin, make your custard ice cream base. Add the egg yolks and sugar to a mixing bowl, and then whisk them together until the mixture becomes airy and pale yellow. Set aside.
• Add the heavy cream to a small saucepot. Bring to a simmer, then remove from heat.
• Carefully and slowly pour a little bit of the hot heavy cream into the yolk and sugar mixture, whisking constantly. Continue this until you've added in about half of the hot cream. Then, add the mixture back to the saucepot with the rest of the cream and put it back on the stove on medium heat, whisking constantly. Continue to heat the mixture until it reaches at least 170 degrees F. Then, remove the custard from the stove.
• Using a fine mesh sieve, strain the custard into a clean bowl to remove any small pieces of egg. Then, add in the vanilla extract and whisk until combined.
• Cover the bowl of custard and put it in your fridge until it is completely chilled, anywhere from 2-4 hours.

Strawberry Compote

• While the custard is cooling, make the compote. Add the diced strawberries, honey, and water to a small saucepot and bring to a simmer, stirring often.
• Continue to cook the strawberries down, uncovered for 5-6 minutes, stirring often to make sure the mixture doesn't bubble over.
• When done, remove the strawberry compote from heat. Transfer to a clean bowl, then cover and place in the fridge to chill for 2-4 hours.

Making the Ice Cream

• Once your custard and strawberry compote are COMPLETELY cooled, pour the strawberry compote into the custard and mix well until completely combined.
• Assemble your ice cream machine, and churn your ice cream according to the manufacturer's instructions.
• When done, remove the ice cream from the machine and add it to an freezer-safe dish to harden. I like to use a 9" x 5" loaf pan because this recipe yields the perfect amount to fit in that size pan. (Alternatively, you can just eat the ice cream soft-serve style now!)
• Place plastic wrap on the top of the ice cream to prevent freezer burn, then chill in the freezer for 2-4 hours or overnight for the ideal texture.
• Once hardened, scoop your ice cream into bowls or cones. Enjoy!