Whisk together the egg yolks, sugar, and salt until smooth but not overly whipped.
Pour the cream and milk into a pot and scald it by bringing it up to 180°F. Remove it from the heat and remove one cup of the liquid.
Pulling from the separated cup, add one tablespoon at a time of the scalded dairy into the egg yolks - whisking vigorously with each addition. While still whisking, slowly stream the rest of the scalded dairy into the egg yolk until completely incorporated.
Transfer the custard base back into the pot and place it over low heat. Stirring constantly in a figure 8 pattern, heat the custard base until it reaches 170°F and is thick and silky. If you heat it too high, you'll curdle the eggs, so make sure to watch your thermometer closely.
Place the honey and vanilla bean paste in the bottom of a bowl. Remove the custard base from the heat and strain through a fine mesh sieve over the honey and vanilla. This will remove any chunks or curdled bits of eggs and melt the honey at the same time.
Once strained, stir together the custard base and honey until the honey is dissolved. Cover the custard base and refrigerate overnight.
Pour the custard base and spices into the frozen bowl of an electric ice cream maker. Follow the manufacturers instructions for making the ice cream.
Once the ice cream has reached a thick soft-serve consistency, remove it and transfer it to a freezer safe container. Allow to freeze for at least 24 hours before serving.
Don't have vanilla bean paste? No problem, switch it out for pure vanilla extract.Freshly ground spices will give you the best flavor, but store bought pre-ground will work almost as well.