Prepare an Ice Water Bath: Fill a large bowl with ice and cold water, then place a fine-mesh strainer over it.

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

Caramelize the Honey: In a medium saucepan, heat the orange blossom honey over medium heat for about 5 minutes until darkened.

Warm the Cream and Milk: Gently warm the heavy cream and whole milk over medium heat until hot, about 3-5 minutes.

Combine Honey and Cream Mixtures: Slowly add the warm cream and milk mixture into the caramelized honey, whisking continuously.

Whisk in the Egg Yolks: Pour the honey-cream mixture into the bowl with the whisked egg yolks.

Cook the Mixture: Cook over medium-low heat, stirring until thickened, about 6-8 minutes.

Strain and Cool the Custard: Strain the custard through the fine-mesh strainer into the ice water bath.

Refrigerate the Custard: Allow the mixture to cool, then refrigerate for at least 2 hours, preferably overnight.

Churn in an Ice Cream Maker: Pour the custard into your ice cream maker and churn according to instructions, usually 20-25 minutes.

Freeze for Firmness: Transfer the churned ice cream into an airtight container and freeze for several hours.