Whisk the egg yolks and sugar in a bowl until combined.
Combine the heavy cream, milk, and vodka together in a sauce pan and bring to a bare simmer on medium heat. The milk should be steaming and there should be bubbles around the edges. Don’t bring it to a full simmer or boil.
Take a half cup of the dairy mixture and slowly add it to the bowl of egg yolks and sugar, whisking constantly to prevent the eggs from curdling. Whisk in the cream of tartar.
Slowly pour the yolk mixture into the dairy mixture, whisking continuously. Stir in the vanilla extract.
Reduce heat to low and cook until the custard thickens, stirring often. The custard is thick enough when it can coat the back of a spoon and leave a clean line when swiped with a finger.
Take off the heat and stir in the salt.
Pour through a fine-mesh sieve into an airtight container. Let the custard cool to room temperature, cover, and store in the fridge for at least 4 hours or overnight.
Churn according to the manufactures instructions.
Pour 1/3 of the ice cream in a loaf pan.
Sprinkle 1/3 of the diced Angel Food Cake Cupcakes.
Pour 1/3 of the Strawberry-Limoncello Compote over the cupcakes.
Repeat. Drag the end of the knife through the layers as best you can, making swirls.
Recipe time does not include refrigerating the custard for four hours or overnight.