Begin by creating an ice bath to cool your custard. Fill a large bowl halfway with ice and cold water and nest a medium bowl inside.

Whisk together the egg yolks and granulated sugar in a separate bowl until smooth and fluffy for about 2–3 minutes.

Pour the orange blossom honey into a medium saucepan and heat over medium heat for about 5 minutes, stirring occasionally.

Warm the heavy cream and whole milk over medium heat in another saucepan until edges bubble, about 5 minutes. Slowly whisk into the caramelized honey.

Gradually pour the hot honey and cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.

Return the mixture to the pan and whisk over medium-low heat for about 2 minutes until the custard thickens enough to coat the back of a spoon.

Strain the custard into the bowl set in the ice bath, whisk in cold crème fraîche and kosher salt. Let cool completely.

Pour the cooled mixture into an ice cream maker and churn until it reaches a soft-serve consistency, about 20–25 minutes.

Transfer the churned ice cream into an airtight container and freeze for several hours until firm.