When the yolks have been tempered, pour the egg mixture slowly into the saucepan with the remaining half and half mixture. Continue to stir and cook until the liquid thickens and can coat the back of a spoon, about 5-10 minutes.
Place the strawberries and honey into a blender and puree until smooth. Taste and add more honey if necessary to make the mixture sweet with a slight honey flavor. Once perfect, pour the strawberry puree into the cream mixture.
Chill the custard in the refrigerator until cold. Best if overnight.