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90 g (5 large) egg yolks

480 g (2 cups) heavy cream and 300 g (1 ¼ cups) milk OR 760 g (3 ¼ cups) homemade nut milk

½ cup (150 g) honey (sub with maple syrup or cane sugar)

½ tsp ground vanilla or 1 tsp vanilla bean paste

½ tsp Diamond Crystal kosher salt

1 tsp vanilla extract

215 g sliced (about 2 cups) strawberries, quartered

36 g (2 tbsp) honey or granulated sugar

2 tsp balsamic vinegar

¼ tsp vanilla paste or ground vanilla

⅛ tsp kosher salt

20g (3 tbsp) all-purpose flour

25g (3 tbsp) rolled oats

20g (2 tbsp) coconut sugar (sub with light brown sugar)

22g (2 tbsp) melted salted butter

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1. Whisk the egg yolks in a small bowl and set aside.

2. Add the milk and cream (or homemade nut milk) to a pot, along with the honey, ground vanilla (or vanilla paste), and salt. Heat over medium heat until hot to the touch.

3. Scoop about ½ cup of the milk mixture out, and, whisking constantly, stream it into the bowl of egg yolks. Repeat this twice more to temper the eggs. Then, whisking the milk mixture constantly, stream in the tempered eggs. Switch to a rubber spatula/large wooden spoon, and stir constantly until it thickens and coats the back of a spoon.

4. Strain the mixture through a fine mesh sieve into a large bowl or pitcher to catch any egg white bits. Then place the custard base in an ice bath, stirring constantly until cool. Cover the base with plastic wrap or a lid and place in the fridge overnight.

5. Add the strawberries, honey (or cane sugar), balsamic, vanilla, and kosher salt to a small saute pan or pot. Bring to a boil over medium heat and let the strawberries cook down, stirring occasionally.

6. Blend the compote with an immersion blender, strain through a fine-mesh sieve, and refrigerate the final strawberry puree in a jar.

7. To make the oat crisp, preheat the oven to 350°F and line a sheet pan with parchment paper. Add the flour, oats, coconut sugar, and melted butter to a small bowl and mix until a loose dough forms. Spread the dough out onto the prepared sheet pan in an even layer, and bake for 7-8 minutes or until golden-brown.

8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool an additional 10-15 minutes, or until it’s firm. Break into tiny pieces and store in a container at room temperature.

9. Pour the chilled base into your ice cream bowl and churn according to the manufacturer’s instructions.

10. Layer the ice cream into the container, starting with the ice cream, a spoonful of the strawberry puree, and a generous sprinkle of the oat crisp; repeat this process. Swirl the ice cream with a small spoon or knife. Place a parchment round on top, and freeze for at least 6 hours, ideally overnight.

Notes

*Make the homemade nut milk by blending together 4 cups (910 g) of water with 1 ½  cups (215 g) of raw cashews and 1 cup (140 g) of raw almonds on high for 1 minute and 30 seconds or until super creamy and smooth. Strain in a nut milk bag and store in a glass jar. It’ll keep well for 5-6 days so feel free to make this ahead of time.