Heat the heavy cream, whole milk, and good-quality honey in a saucepan over medium-low heat until steaming and the honey dissolves completely, about 5 minutes; the mixture should look uniformly golden with no honey streaks.

Slowly whisk the hot cream mixture into the egg yolks in a steady stream, then pour everything back into the saucepan; the custard should thicken slightly as you stir.

Cook over medium-low heat, stirring constantly, until the custard reaches 175F, about 10 minutes; the surface should coat a spoon and look glossy.

Strain the custard, then stir in the vanilla extract and sea salt and cool completely over an ice bath, about 10 minutes; the texture should turn smooth and pourable.

Refrigerate at least 4 hours until very cold; the custard should feel chilled throughout with no warmth when you touch the bowl.

Churn in an ice cream maker according to the manufacturer’s instructions; the mixture should become thick and resemble soft-serve.

Freeze until firm, then finish each serving with a pinch of flaky sea salt; the top should show visible salt flakes against the golden ice cream.