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Before you begin, make sure the bowl of your ice cream maker is frozen and ready to use.
Add the honey and egg yolks to a heat safe bowl. Whisk until well mixed and slightly lighter in colour. Set aside.
Pour the coconut milk into a small saucepan. Heat on medium-high until hot but not quite boiling.
Very slowly pour the hot milk into the egg yolk mixture, whisking continuously, to temper the eggs. If this is your first time making egg custard, add a separate splash of milk and whisk before pouring in the remaining.
Once the egg-milk mixture is ready, pour it back into the saucepan. Add the vanilla.
Heat over low, stirring constantly, for about 10 minutes. After this time, the custard should be thickened enough to coat the back of a wooden spoon. Don't be tempted to turn up the heat or you'll risk scrambling the eggs.
Once the custard is thickened, remove it from the heat. Cover and allow to come to room temperature, then add half the compote.
Refrigerate the custard base until chilled through, about four hours.
After chilling, churn the ice cream according to machine instructions. Once churned, scoop the ice cream into a freezer-safe container or tin.
Add the remaining compote to the top of the ice cream in dollops, then use a spoon to swirl it in. Don't over-mix, there should be a visible swirl.
Place the ice cream into the freezer to freeze fully. Thaw for 10 minutes in the refrigerator before serving.