Prepare the Ice Bath: Fill a large bowl with ice and water, then nest a medium bowl with a fine-mesh strainer into it.

Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened, about 2 minutes.

Caramelize the Honey: Pour the orange blossom honey into a medium saucepan and heat over medium heat, stirring gently for about 5 minutes.

Warm the Cream and Milk: Combine heavy cream and whole milk in a separate saucepan and heat over medium until warm, about 5 minutes.

Combine the Mixtures: Return the combined honey and cream mixture to medium heat and whisk in the egg yolk and sugar mixture, stirring for about 2 minutes.

Strain the Custard: Once thickened, strain the custard through the fine-mesh strainer into the chilled bowl in your ice bath.

Chill the Mixture: Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight.

Churn the Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes.

Freeze for Firmer Texture: Transfer ice cream to an airtight container and freeze for at least 4 hours for a firmer texture.