Prepare the Ice Bath: Fill a large mixing bowl with ice water and nestle a medium bowl inside it with a fine-mesh strainer over the top.

Whisk Egg Yolks and Sugar: In another bowl, whisk together the egg yolks and granulated sugar until well-combined and slightly pale.

Caramelize the Honey: In a saucepan over medium heat, cook the orange blossom honey for about 5 minutes, stirring occasionally.

Warm the Cream and Milk: In a separate saucepan, combine the heavy cream and whole milk, heating gently until warm.

Combine Honey and Cream Mixture: Gradually whisk in the caramelized honey into the warm cream and milk mixture.

Thicken the Mixture: Return the mixture to low heat, whisking continuously for about 2 minutes until it thickens.

Strain and Cool: Strain the hot mixture into the bowl over the ice bath and whisk in the crème fraîche and salt.

Refrigerate the Base: Cover and chill in the refrigerator for at least 2 hours or overnight.

Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to instructions.

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