2 c. milk
1 c. heavy cream
3/4 c. flavored honey
6 egg yolks
1 1/4 c. sugar
1 c. heavy cream

In heavy 3-quart bowl, combine milk, 1 cup cream and honey. Stir over medium heat until honey dissolves. Keep warm over low heat.

In small mixer bowl, beat egg yolks and sugar at high speed until pale in color, 5-8 minutes. Transfer to large bowl. Very slowly beat in warm milk mixture at medium speed. Return to saucepan. Cook over medium heat; stir constantly until custard thickly coats wooden spoon. DO NOT BOIL. Remove from heat. Pour into bowl.

Add 1 cup heavy cream and mix well. Cool in ice water bath, stirring occasionally until cold. Pour into ice cream machine. Freeze in machine, about 22-25 minutes. Follow manufacturer's directions. Cover and place in freezer at least 4 hours.