Fudge Sauce:

In a small saucepan, stir together corn syrup, water, granulated sugar, and cocoa powder.

Bring mixture to a boil over medium-high heat, stirring constantly until slightly thickened, about 2 minutes.

Pour into a small bowl. Cover and refrigerate until cold to the touch.

Ice Cream:

In a small bowl, stir together strawberries, granulated sugar, honey, and lemon juice.

Set aside and allow strawberries to macerate until syrupy, about 10 minutes.

Mash strawberries with a potato masher, or process in a blender until thick and chunky.

In a large bowl, whisk milk, cream, vanilla bean paste, kosher salt, and vodka, if using.

Whisk in the strawberries.

Cover bowl and refrigerate 12 hours, or overnight.

Whisk chilled base briskly to recombine. Pour into ice cream maker, with bowl frozen according to manufacturer’s instructions.

Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.

With ice cream maker still churning, add miniature chocolate chips.

Scoop ice cream into a freezer-safe container, alternating with spoonfuls of the fudge sauce. You might not need all of the sauce.

Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.

Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.