In a saucepan, heat the heavy cream, whole milk, and honey over medium heat until steaming and the honey dissolves completely, about 5 to 7 minutes. Visual cue: the mixture looks smooth and glossy with no honey granules visible.

In a bowl, whisk the egg yolks until smooth, then slowly whisk in the hot cream mixture to temper the yolks. Visual cue: the mixture thickens slightly but remains pourable.

Return the custard to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 175°F. Visual cue: it coats the back of a spoon and a clean line remains when you draw a finger through the custard.

Strain the custard and stir in the vanilla extract and sea salt, then cool completely over an ice bath. Visual cue: the custard turns from warm to cool and looks uniform with no streaks.

Cover and refrigerate at least 4 hours, until very cold. Visual cue: the custard is chilled through and feels thick when you stir it.

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Visual cue: it expands and thickens to soft-serve consistency.

Transfer to a container, freeze until firm, then serve with a pinch of flaky sea salt on top of each serving. Visual cue: the surface looks set and scoopable with visible salt flakes.