24 hours before, place the freezer bowl of your ice cream maker in the freezer to chill.

When it’s chilled, completely preheat the oven to 425º. Line a large baking sheet with parchment paper.

Halve the strawberries and place in a medium bowl. Toss with balsamic vinegar, vanilla, and 2 tablespoons of sugar. Arrange the strawberries, cut side down, on baking sheet, and sprinkle with remaining 1 tablespoon of sugar. Bake for 18-20 minutes, until juices begin to caramelize. Remove from oven and cool.

While strawberries roast, add cream, milk, yolks, honey, and sea salt into a medium saucepan over medium heat. Whisk to melt honey and combine ingredients, then switch to a silicon spatula. Stir occasionally, scraping down the sides and bottom of the pan, as mixture heats to 170º-175º. At this point, custard mixture should have thickened slightly, enough to coat the back of a metal spoon. Remove from heat.

Add 1 cup of custard and all roasted strawberries to a blender and blend just until smooth, with flecks of strawberry and dots of strawberry seeds. Pour into a large bowl and whisk to combine with the remaining custard until uniform in color and texture. Refrigerate until completely chilled, or overnight.

Roughly chop the bittersweet chocolate and melt it in the bowl of a double boiler (or a glass bowl nestled into the top of a pot of boiling water). Transfer melted chocolate to a pouring measuring cup.

Freeze custard according to manufacturer’s instructions. Pour in the melted chocolate in a thin stream just before it’s finished churning. Chocolate will immediately harden into small bits and streaks. If churning is disrupted by pouring or clumping chocolate, simply transfer some of the churned ice cream into a freezer-proof container and set in freezer while you finish adding chocolate. Transfer the ice cream to a freezer-proof container and freeze at least four hours, until set.