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Heat a pan over low heat and add heavy cream, organic milk, honey, sea salt, and vanilla
Whisk continuously until everything is well-combined and mixture is warm, not boiling
Add egg yolks to a bowl and slowly mix in the heavy cream mixture to temper the yolks, going slowly to prevent the eggs from cooking
Add mixture to the fridge for at least 3 hours but ideally overnight
Churn in an ice cream attachment for about 20 minutes
Store in the freezer and enjoy