1Pour the cream and milk into a medium heavy-based saucepan. Stir over medium heat for 6-8 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.
2Put the egg yolks, honey and vanilla in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (4 fl oz) of the hot cream mixture over the eggs and honey and whisk to combine. Add the remaining cream mixture to the egg mixture, whisking to combine.
3Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil.
4Strain the custard into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
5Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
6Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.
7Scoop into bowls, drizzle with extra honey and serve.
8Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.