Step 1

Whisk the egg yolks together in a small bowl until smooth. Set aside.

Step 2

Heat the cream, milk, honey, and salt in a medium saucepan over medium to medium high heat, stirring occasionally, until it is just barely starting to simmer.

Step 3

Remove from the stovetop and temper the egg yolks by slowly pouring a little bit of the hot cream mixture over them, whisking it in as you pour it. Then add the egg yolk mixture to the saucepan and return to the stovetop, again whisking the mixture together as you pour.

Step 4

Cook over medium or medium-low heat for 10-12 more minutes, stirring frequently, until slightly thickened. If you are used to making custard-based ice creams, this recipe does not thicken quite as much as others I have made, as the honey keeps it relatively thin, but it should thicken somewhat.

Step 5

Pour the custard over a fine mesh strainer, to catch any bits of egg, into a container for chilling. Add the vanilla extract and stir to combine.

Step 6

Cover and chill for at least 6 hours or overnight.

Step 7

Churn ice cream in an ice cream maker according to the manufacturer's instructions.

Step 8

Smooth the ice cream into a freezer safe container and freeze for at least a few hours before enjoying. Best within a couple days.