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To make ice cream base, add egg yolks, vanilla extract, sugar (if using) and salt to a medium sized bowl and whisk continuously until eggs begin to turn a pale yellow.
Heat coconut cream and coconut milk in a small sauce pan over medium low heat until just warm. Remove from heat and slowly add half of the cream mixture into your eggs while whisking.
Transfer the egg mixture back into your sauce pan with the remaining cream over low heat.
Allow cream mixture to just start to come to a simmer, stirring constantly to prevent scorching, then turn off heat as soon as you see the first bubble form.
Stir in ½ cup honey if using sugar or ¾ cup honey if not using sugar, then cool and transfer to Creami container.
Freeze for 24 hours and follow instructions on Creami to mix into ice cream. Enjoy as is or top with more honey and flaky sea salt.