In a saucepan over medium high heat, add the water, frozen strawberries, and sugar. Mix to combine, bring the water to a boil, then cover to simmer for 10-15 minutes, until strawberries are tender and beginning to thicken into a syrup.

Once cooled to room temperature, blend until smooth.

Add the custard ice cream to your ice cream maker to churn until soft serve texture.

Transfer to an airtight, freezer-safe container. Spoon the strawberry sauce over the ice cream and lightly swirl together with a spoon or knife.

Cover with a lid to freeze for 2-3 hours, until firmer ice cream texture.

Preheat the oven to 425F.

Spray either 4 (6-oz) ramekins, or a 6 muffin tins with olive oil spray. Place over the sink to dust all sides with cocoa powder. Set aside.

In a small bowl, combine the flour, powdered sugar, and salt. Mix well. Set aside.

In a saucepan over medium heat, add the butter to melt. Reduce heat to LOW then add the chopped chocolate. Stir until smooth. Set aside.

In a large bowl, combine the eggs and egg yolks. Whisk vigorously for 1 minute.

Add the chocolate mixture and vanilla bean paste. Beat again for 30 seconds.

Add the flour mix and mix just until smooth.

Pour evenly into the prepared ramekins.

Bake for 11-13 minutes, until edges are firm and the centers are set on top but still jiggly and underbaked.

Let cool 1-2 minutes in the ramekins, before turning upside down onto a plate.

Enjoy warm with the strawberry swirl ice cream!