Prepare an ice bath with ice and cold water. Nest a medium bowl inside and place a fine-mesh strainer over the top.

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

In a medium saucepan, warm the orange blossom honey over medium heat for about 5 minutes until caramelized.

In another saucepan, heat the heavy cream and whole milk until warm, then gradually whisk into the caramelized honey.

Slowly pour the hot honey-cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium-low heat, whisking continuously until thickened, about 2 minutes.

Strain the custard through the fine-mesh strainer into the ice bath, then whisk in the crème fraîche and salt.

Allow the mixture to cool to room temperature in the ice bath for 15-20 minutes, then refrigerate for at least 2 hours.

Pour the chilled custard into the ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes.

Transfer to a freezer-safe container and freeze for 4 hours to firm up before serving.