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Place the milk and cream in a saucepan and bring to the boil.
Meanwhile, place the egg yolks, sugar, honey, and vanilla in a bowl and whisk to combine.
Once the cream and milk mixture has come to a boil, remove from the heat and pour over the egg mixture, whisking continuously.
Return mixture to the saucepan over low heat and bring to 80°C, while continuously stirring with a spatula.
Place the chocolate in a large, heatproof bowl.
Immediately strain the cream and milk mixture over the chocolate and whisk until combined.
Cool over an ice bath until the mixture reaches approximately 5°C, then cover with plastic wrap and store in the refrigerator for 24 hours.
Transfer to an ice cream machine and churn on medium speed for 20 minutes.
Freeze for a couple of hours before serving.