Step 1

In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes. Set aside. In a small saucepan over medium-high, bring the half-and-half and honey to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and vodka, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours.

Step 2

Freeze in an ice-cream machine according to the manufacturer's instructions. Straight from the machine, the ice cream will be very soft but it will firm up in the freezer. Transfer to a 1-quart container. Press a sheet of plastic wrap directly against the surface of the ice cream and freeze for at least 8 hours or up to 1 week.