Prepare Ice Bath: Fill a large bowl halfway with ice water and line a medium bowl with a fine-mesh strainer into this ice bath.

Whisk Egg Mixture: In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale.

Caramelize Honey: Gently heat the orange blossom honey in a small saucepan over medium heat, stirring occasionally, until it deepens in color.

Warm Cream and Milk: Combine the heavy cream and whole milk in another saucepan over medium heat.

Combine Mixtures: Whisk the warm cream mixture into the caramelized honey in increments, returning to medium heat after each addition.

Tempering Eggs: Slowly pour the warm honey mixture into the whisked egg yolks while continuously whisking.

Thicken Custard: Cook the combined mixture over medium-low heat, whisking constantly until it thickens enough to coat the back of a spoon.

Cool and Combine: Strain the thickened custard into the bowl set in the ice bath, stir in crème fraîche and salt, and cool to room temperature.

Chill: Cover the mixture and refrigerate for at least 2 hours, preferably overnight.

Churn Ice Cream: Pour the mixture into an ice cream maker and churn until soft-serve consistency, then freeze for firmer texture.